When it comes to reducing Salmonella prevalence at processing, U.S. Department of Agriculture (USDA) data show the industry is making progress.

No, the title of this column does not contain a typo. Under the right circumstances, most of which are unpredictable, Salmonella can give you a real body slam.

According to industry estimates, at least one-third of food recalls in North America may directly be related to sanitation, hygiene and material handling issues in food facilities. On an associative note, the CDC lists unsanitary equipment and surfaces as one of the top five contributing factors of foodborne illness outbreaks.

In the ongoing war against pathogens in meat and poultry plants, bacteriophages are becoming a potentially potent weapon.

What if the key to improving food safety in thermal processing — heating, cooking and smoking — is more water?