Meat and poultry plant operators typically give the bulk of their attention to machinery and work surfaces in their quest to eliminate pathogens from facilities. While such areas are key sources of bacteria, a narrow focus on the spaces can blind producers to other potential sources of contamination.
That includes the prospect of workers transporting pathogens into plants and contaminating foods via their clothing and uncovered body parts. While giving attention to the proper apparel and related sanitary practices can help eradicate incidents, operators often minimize the importance of such elements.