Food Safety

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More meat and poultry processors are turning to high-pressure pasteurization (HPP).

Employee hygiene might seem like common sense, but the issue cannot be taken lightly

Not one pre-harvest intervention can combat all pathogenic microorganisms alone

As interest in more natural products continues to grow, bacteriophages (phages) — basically viruses that kill bacteria — have become particularly appealing.

Metal detection is a fairly common activity for meat and poultry processors, but more processors are moving away from using metal detection alone and using X-ray systems for broader foreign-object detection.