Product safety and quality are highly dependent on sanitation, as improper sanitation will result in reduced shelf life and increased loss due to spoilage.
A paradigm shift in stakeholder communication and partnering is creating a food safety culture that should have a positive impact on reducing risk factors for food contamination events.
Bacterial spore formers, such as Clostridium botulinum and Bacillus cereus and their toxins, do not get industry’s attention but that doesn’t mean these contaminants aren’t on the radar screen.