Controlling pathogens in meat and poultry processing is particularly challenging given the multiple points of contact. However, understanding the critical control points and intervention methods throughout a processing chain and how different technologies work in a multi-hurdle approach can help improve food safety by reducing, controlling or eliminating pathogens in the processing environment.
The increasing attention on new U.S. Department of Agriculture Food Safety and Inspection Service (FSIS) performance standards pending in both pork and poultry creates opportunities to reassess food safety plans to control the introduction and spread of pathogens. Implementing a multi-hurdle, multi-technology approach will be a key component to achieving the new performance standards.