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Home » Authors » Megan Pellegrini

Articles by Megan Pellegrini

hand washing
Tech | Food Safety

Hygiene: What was old is new

Hand-washing and other employee hygiene practices once protected the food supply; now, those same procedures keep employees safe as well.
Megan Pellegrini
Megan Pellegrini
July 7, 2020

Employee hygiene in packing plants is now not just about protecting food, but protecting employees.


Read More
Construction of New Meat Facility
Food Safety

Sanitary design in meat and poultry facilities

Designed right: Automation and easy-to-clean equipment are key components to sanitary design.
Megan Pellegrini
Megan Pellegrini
January 21, 2020
Sanitation-design technology and streamlined equipment factor into food safety, but increased prioritization will hopefully lead to cleaner results.
Read More
Employee Washing Hands
Food Safety

Plant sanitation and product safety start with employee hygiene

Come clean
Megan Pellegrini
Megan Pellegrini
July 24, 2019
Simply put, sanitation starts and ends with employees. How do companies maintain high standards when they likely experience high employee turnover?
Read More
Genetic Marking
Food Safety

Can genomics advance pre-harvest intervention strategies?

Common-sense prevention still works for pre-harvest intervention, while new food safety tools continue to be researched.
Megan Pellegrini
Megan Pellegrini
June 29, 2018
Researchers are harnessing a still-developing field of study, microgenomics, to limit pathogens in the pre-harvest stage of cattle, while common sense methods are still being used to protect poultry.
Read More
Diced Meat
Processing Tech

Improved sanitation and design on slicers, dicers and cutters

A cleaner cut: Improved sanitation and design is creating the slicers, dicers and cutters of the future.
Megan Pellegrini
Megan Pellegrini
May 1, 2018
Improved sanitation and design on slicers, dicers and cutters in general continues to motivate the food industry.
Read More
Bacteriophages targeting bacteria

Bacteriophages: Natural disinfectants

Megan Pellegrini
Megan Pellegrini
September 15, 2017

As consumers increasingly demand antibiotic-free meat and poultry (and processors look to avoid antimicrobial resistance), alternative treatment and disinfection methods such as bacteriophages should become more popular in food and medicine.


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One result of the trend towards antibiotic-free production is the industry must use new ingredients in feeds

Technology intervenes on pre-harvest interventions

Consumer demand for antibiotic-free products requires new
 pre-harvest interventions.
Megan Pellegrini
Megan Pellegrini
June 22, 2017

Consumers increasingly demand antibiotic-free meat and poultry. So how do processors prevent contamination during the pre-harvest stage without using this common antimicrobial?


Read More
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