Antimicrobial solutions are used to reduce contaminants on raw foods such as meats, vegetables and fruits. This is analogous to washing food prior to using it in one’s own kitchen, although these compounds enhance the washing action, says Martha Ewing, director of technical services at Sanderson Farms Inc. of Laurel,
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Biosecurity Plans: Defending the Food Supply
If a disease outbreak occurs in today’s interconnected global economy, the stakes are higher than usual: Expect lost domestic and international sales, a damaged reputation, and even a hit to the U.S. economy from lost trade and employment. The desired outcome, of course, is to prevent disease outbreaks with strong
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Rethinking Clean-In-Place Design
Which comes first: clean-in-place systems or plant design? All too often, it is the plant design that comes first, and then processors have to retrofit — at great cost — their equipment to be clean-in-place (CIP). Although meat and poultry processors aren’t directly affected by the Food Safety Modernization Act’s
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Advancements in Rapid-Testing Technology
The sooner one finds out a food product meets quality and safety requirements, the sooner it can be sold. That is why scientists are working to advance rapid testing, so companies easily can decide what to do with product to prevent foodborne illness. 
Examining rapid testing in the beef industry
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