According to the researchers, the findings indicate that Salmonella persistence in food processing environments should not be attributed solely to disinfectant resistance. Proper implementation of cleaning and sanitization protocols alongside stringent hygiene practices remains critical.
The safety of meat continues to be a challenge, mainly due to the ever-increasing line speeds and customer expectations that are approaching zero tolerance toward any irregularities. Listeria-free fresh meat is being requested in the market, and even small pieces of soft plastic can cause major recalls, loss of reputation, and loss of business for meat producers. In this article, the authors present new approaches to addressing well-known and emerging challenges from physical and microbiological risks in the meat industry.
