To reduce the risk of foodborne illnesses, it is crucial that meat and poultry processors focus on food safety throughout the operational cycle, and that includes the pivotal post-processing pasteurization stage.

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.

Processors use post-harvest pasteurization methods to put another barrier between their product and Listeria — their clean, sustainable qualities are an added benefit.