Editor-in-chief Andy Hanacek spoke with We R Food Safety! consultant Molly Linden about heat resistant bacteria and what the biggest pitfalls are for producers.
Andy Hanacek: Molly, thanks so much for joining me for a couple minutes here. We wanted to talk a little bit about heat resistant bacteria and the threat of heat resistant bacteria to the meat and poultry industry. Can you give us an assessment on what that threat is, and how heat resistance happens in the bacterial world?