On Jan. 25, 2021, a coalition of food safety activist groups and individuals led by Center for Science in the Public Interest (CSPI) petitioned the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) to significantly change course on its approach to regulating Salmonella and Campylobacter.

As a food industry lawyer, I like to closely track recalls of U.S. Department of Agriculture-regulated products. Each year, I watch with interest (and, sometimes, bewilderment) as a continuous stream of recalls float by. The reasons for recalls can vary wildly, involving issues ranging from the unavoidable presence of pathogens to the very avoidable presence of hydraulic fluid. 

Rapid testing for pathogens in meat and poultry plants is crucial for minimizing the risk of foodborne illness, protein contamination and spoilage. Yet, getting accurate readings can be difficult.

American Frozen Foods Institute (AFFI) discusses manufacturing best practices with regards to sanitation, sanitary design, environmental monitoring and process validation.