There are several factors that can make controlling Salmonella in poultry difficult. Chief among them is the long-standing perception held by some operations that processing-plant interventions can eliminate most of the risk associated with any potential threat.

It is almost impossible to be successful in any activity if you don’t fully understand the rules that govern success. By rules, I mean the way different elements of the activity interact and influence each other in order to achieve your goals. 

Investments in food-safety apparel and training workers to properly wear and handle garments seems a natural course for meat and poultry processors.

Various reports and data show that the cold supply chain continues to experience strong growth and expansion. Drivers include higher demand for fresh, better-tasting and healthier products and consumers’ willingness to pay a premium for products they feel meet their individual needs.

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.