Over the last two decades, the food industry has learned a tremendous amount about the potential dangers associated with Listeria in ready-to-eat (RTE) foods.
For pasteurizing product, processors have a variety of options on the rise, but thermal processing remains entrenched as the proven option for many companies.
Although a slew of systems are taking shape and likely to become more active or launch in the coming years, thermal processing still is the dominant pasteurization method for enhancing food safety in meat and poultry.
With employee hygiene a key variable in the creation and spread of contaminants, training programs that educate workers on best practices can reduce food safety threats.
Jeanne Braha, Project Director with the American Association for the Advancement of Science, will lead the final keynote session at the 69th Reciprocal Meat Conference.