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Foreign affairs: Processors must leverage appropriate technologies, inspections and training programs to minimize product contamination from foreign objects.
Workers hold the key to meat and poultry safety. The inability of plant employees to follow such hygienic practices as proper hand washing and wearing sanitized personal protective equipment can lead to contamination, the spread of foodborne illness, reduction in product shelf life and product recalls.
A 'fine' job: Foreign-material contamination can have a devastating effect on meat and poultry merchandising, but newer and more sophisticated technologies are enhancing food safety.
How to avoid a chemical calamity: The safety of workers who clean and sanitize meat and poultry facilities and equipment is highly dependent on the training they receive in the handling and use of chemicals.
With meat and poultry producers and supermarket meat department operators determined to protect proteins from pathogens and other contaminants, garment suppliers look to develop more effective designs.
The U.S. is an outlier in the move by major meat-producing countries to create systems that track meat back to its source. Unlike many other nations, the U.S. has no mandatory national traceability guidelines for domestic producers.
Leveraging post-processing pasteurization technologies and methodologies is vital if meat and poultry processors are to eradicate the threat of pathogens throughout the production cycle.
To reduce the risk of foodborne illnesses, it is crucial that meat and poultry processors focus on food safety throughout the operational cycle, and that includes the pivotal post-processing pasteurization stage.
Despite the advances in X-ray and metal detection systems, keeping meat and poultry totally free of foreign objects remains an ongoing processor challenge.