In the last few years, we have seen the public health community (and regulatory agencies) utilize a new microbial analytical method that will ultimately be a game changer — genome sequencing (GS).
Sustainability is top of mind for the meat industry, both for improving efficiency and managing resources. Demonstrating a commitment to sustainability can also be good for the bottom line.
For as long as the food industry has been processing raw animal products, many of those products could be sold to consumers despite the presence of many pathogens.
The Food Safety and Inspection Service (FSIS) has set a goal that by the end of this year, 90 percent of all establishments will have functional food defense plans.