Interest in plant-based “meats” has grown appreciably in recent years. However, information is lacking on pathogen presence, persistence, and inactivation in such products, especially for burgers made from a plant-sourced proteins. Learn how interventions can be delivered during the process of creating plant-based burgers to enhance product safety during storage and preparation.
Dr. Anna Porto-Fett, Researcher Food Technologist, U.S. Dept. Agriculture, Agricultural Research Service
John Luchansky, PhD, Lead Scientist, U.S. Dept. Agriculture, Agricultural Research Service