It’s no secret that if we really want to further reduce pathogens from meat products, we need to develop and employ new and improved interventions. The struggle, however, is identifying
During the spring of 1993, in the midst of the E. coli O157:H7 outbreak, the Secretary of Agriculture asked me how many federally inspected beef plants in the United States had voluntarily implemented HACCP. I had to tell him that out of almost 7,000 plants, less than 500 were practicing HACCP.
RSS
