A discussion is presented in Specialty Brands’ approach to combating Listeria in ready-to-eat meat and poultry products.
Listeria monocytogenes is clearly the foodborne illness-causing pathogen at the top of the RTE meat and poultry product manufacturer’s list of concerns.
Meat slicers are among the most difficult items to clean and are probably the most microbiologically hazardous pieces of equipment used in retail foodservice establishments.
The food industry and government have long been aware of the persistence of Listeria in the environment and in processing plants.
An interview with Ken Gall, New York Sea Grant and Smoked Seafood Working Group, discloses advancements in Listeria control for seafood producers.
Fruits and vegetables are prone to microbial contamination from a wide range of sources.
Adulteration of pure honey with synthetic honey has become much more prevalent in recent years.
Illnesses caused by foodborne pathogenic microorganisms, as well as their control, are a major worldwide public health issue in ready-to-eat meat.
The environmental sampling program is critical to preventing and controlling Listeria in ready-to-eat meat and poultry environments.
The inherent risk of recontamination by L. monocytogenes in meat processing environments has been well documented and must be addressed.
Visiting and observing retail establishments will provide a broad perspective on how food safety processes are implemented and the level of commitment to food safety.
The measurement of L. monocytogenes plays a significant role in the perceived control of this specific microorganism in ready-to-eat foods.
An analytical testing protocol is fundamental to any food product acceptance testing program, including those for examining the microbiological safety of ready-to-eat salad.
As interest in the use of advanced thermal and nonthermal technologies to process foods increases worldwide, special attention must be paid to identifying key goals for these new tools.
The fast-growing convenience foods category is a growing concern for food safety practitioners and public health officials.