Bacterial pathogens, such as Salmonella spp. and Campylobacter, continue to be the leading suspected causes of foodborne illnesses from poultry products today.

Food-processing equipment poses unique challenges for maintenance personnel. Wet operating conditions and wash-down requirements can require specially designed equipment to help ensure mandated sanitation compliance. 

Controlling pathogens in meat and poultry processing is particularly challenging given the multiple points of contact. 

Incorporating the optimal mixers and blenders in meat and poultry processing plants can be tricky.

Testing an X-ray system is typically based on selecting small bones and cutting small pieces of these bones. These pieces are subsequently placed into a chicken fillet or a deboned leg. The product is subsequently scanned by the X-ray system, and its ability to detect the bone in question is assessed.

Several years ago, leaders in the meat-processing industry joined a food safety consortium exploring the possibilities of electrostatics as applied in antimicrobial intervention.