Processors use post-harvest pasteurization methods to put another barrier between their product and Listeria — their clean, sustainable qualities are an added benefit.
In 1998 the National Advisory Committee on Microbiological Criteria for Foods defined a CCP as “a step at which control can be applied and is essential to prevent or eliminate a food safety hazard or reduce it to an acceptable level.”
Recall after recall, there are indications that employee hygiene and good manufacturing practices are not being followed and companies are not leveraging their most powerful tools, their employees, to control the process and prevent these events.
Shiga toxin-producing Escherichia coli (STEC) are pathogens of concern across various food products as they have been connected to a wide variety of outbreaks and recalls.
In 2014, rates of infection from a serious form of E. coli and one of the more common Salmonella serotypes decreased compared with the baseline period of 2006-2008.