The food industry must continue to take responsibility for what it can control and not rely on, or expect, regulators to find the gaps in the process.
The food industry and government have long been aware of the persistence of Listeria in the environment and in processing plants.
It is generally understood and accepted by food safety scientists that it is impossible to achieve food safety by testing or inspecting finished products.
The development of lactate and diacetate inhibits Listeria growth as do many other ingredients, enlarging the array of choices for processors in meat safety.
Whichever method is used for sampling and detecting microorganisms, it represents only a fraction of the actual level present in a food product.
The Reportable Food Registry has become an effective addition to the range of tools FDA has to prevent foodborne illness and protect public health.
Heating, ventilation and air conditioning systems are as important to sanitary design as the design and construction of floors, walls, ceilings and equipment.
Many ethnic start-up retail and food service operations function without the benefit of a large corporate support structure and need industry support.
Spiral plating is an ideal tool for both research and quality assurance personnel.