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Pest management standards should be developed with a view toward keeping them general so that a broad range of individual food facilities can implement them for their specific needs.
For a lab to receive accreditation, it must be able to prove to an accrediting body that its tests are applicable, appropriate and functioning correctly.
Environmental Listeria sampling is popular among food manufacturers because it greatly reduces the time and cost associated with end-product testing for the pathogen.
As regulations for Listeria, Salmonella and E. coli O157:H7 tighten, many companies find themselves searching for new ways to release product faster without compromising safety.
The new law requires food manufacturers to have processes in place that reduce or eliminate accidental cross-contact between non-allergenic foods and known food allergens.
This article explores the details of the 2004 Salmonella Enteritidis outbreak, the methods used to link cases of illness and subsequent actions by industry to prevent future outbreaks.
Food companies have responded to increased regulations on Listeria testing by implementing changes in their testing programs and increasing the volumes of environmental tests performed.
When ready-to-eat meat products are processed in the same facility as raw meats, frequent, reliable Listeria testing is a vital part of a food safety program.
