Antimicrobial dips and sprays are an integral part of a strong food safety system. They benefit not only in bacterial reduction and suppression, but also improve the shelf life of products.
The last year has been one of change. We have a new administration, which includes a new acting undersecretary for food safety and a new acting administrator.
Faster PCR methods, better culture methods, more selective enrichment methods and quantitative biosensor methods all have advance the field of rapid pathogen testing recently.
After 18 years, FSIS has updated Appendix A and other agency guidance on ensuring compliance to the Lethality Performance Standards for certain meat and products.
As consumers increasingly demand antibiotic-free meat and poultry (and processors look to avoid antimicrobial resistance), alternative treatment and disinfection methods such as bacteriophages should become more popular in food and medicine.
In this video series, The National Provisioner editor-in-chief Andy Hanacek discusses trends in the industry with Jorge Izquierdo of PMMI. This episode discusses the struggle of sanitizing equipment and what features processors are looking for to make that process easier and more thorough.