In matters of food safety, it is most often what you cannot see that poses the greatest threat to the safety of food. Indeed, invisible pathogenic organisms are the greatest threat to the food-industry’s collective well-being. These organisms, though virtually ubiquitous in nature, can be devastating to consumers and businesses alike if even small amounts find their way into our foods.
In light of the risks, the industry devotes enormous resources to ensuring that our food is as safe as it can be. For decades, science and industry have successfully developed new technologies to further mitigate the chances of pathogens contaminating the foods that we eat.