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Antimicrobial dips and sprays aid in food safety of suppliers' raw product by reducing the micro load that comes from areas including the hide, intestinal tract and the environment. Hence, the application of an antimicrobial intervention can be seen as a positive step for total food safety.
Antimicrobial dips and sprays are an integral part of a strong food safety system. They benefit not only in bacterial reduction and suppression, but also improve the shelf life of products.
Researchers at the Georgia Tech Research Institute (GTRI) are exploring the use of ice slurry as an alternative chilling medium for poultry processing.
On Aug. 13, the Food Safety and Inspection Service (FSIS) published a Notice in the Federal Register titled “Implementation of FSIS Traceback and Recall Procedures for Escherichia coli O157:H7 Positive Raw Beef Product.”
Last month, the Food Safety and Inspection Service (FSIS) reissued seven directives relating to FSIS surveillance, investigation and enforcement activities
Only a few years ago, we would have been hard pressed to see more than a few weeks go by without reading about another large-scale E. coli O157:H7 (“E. coli”) outbreak or recall in the news.
