Food Safety

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Antimicrobial solutions are used to reduce contaminants on raw foods such as meats, vegetables and fruits.

The sooner one finds out a food product meets quality and safety requirements, the sooner it can be sold.

Thermal treatments are critical in controlling foodborne pathogens in ready-to-eat meat and poultry products.

So far, 2013 has been both a good and bad year for food safety. The good: We have made many advances, laboratory tests are getting faster and more accurate, food-safety programs are becoming more robust, and we have learned a lot about Salmonella and are realizing the true challenge it presents.