The quest for clean labels — and food safety — isn’t always an easy one. Meat processors are using more natural solutions to extend shelf life to please consumers, but are also hedging against food-safety risks with technologies like high-pressure processing (HPP).
Their caution is warranted. Recently, the Food and Drug Administration announced, after a three-year study of 20,000 shipments of spice lots, that 7 percent were contaminated with Salmonella (9 percent from India and 14 percent from Mexico).