Twenty years ago, very few industry observers would have predicted that, at some point in our future, USDA would declare Salmonella to be an adulterant in poultry products.
Food scientists and professionals have made great strides to identify, tackle and solve the once-persistent threat of E. coli contamination in raw meat products.
In the 25 years I have been representing and defending the food industry, I have witnessed some spectacular industry accomplishments and a few notable failures.
Human illnesses caused by Salmonella has been an issue that the Centers for Disease Control and Prevention (CDC) and USDA’s FSIS have been grappling with for many years.
In recent years, continued improvements in genomics technology have led to a substantial transformation in the ways that foodborne illness outbreaks are identified and solved.