Antimicrobial interventions have been instrumental in improving food safety in the meat and poultry industry. Early uses were primarily whole-carcass treatment working to reduce microbial contamination, and many antimicrobial interventions have been documented as efficacious against E. coli O157:H7 and Salmonella.
Over the years, antimicrobial interventions have been further developed, and the use has expanded to other forms of the products and equipment.