Sanitary design is much more than principles that support an organization’s food safety program.
Product contamination is the result of the pathogen being moved from its protective harborage site to the product or product contact surface.
Illnesses caused by foodborne pathogenic microorganisms, as well as their control, are a major worldwide public health issue in ready-to-eat meat.
A special section that describes the primary sanitation challenges facing the food industry and offer tested solutions to meet them.
The food industry is interested in controlling pathogenic bacteria from ‘farm to fork’ or ‘gate to plate.
Development of alternative pathogen decontamination technologies would certainly improve the safety of ready-to-eat and fresh agricultural products.
Food safety considerations regarding hand washing are not confined to foodservice workers or food production and processing employees.
Spoilage indicators could be considered a subset of quality indicators as microbes that cause spoilage are not necessarily those that result in foodborne illness.