In 1987, the Meat Science Research Laboratory, Agricultural Research Service of the United States Department of Agriculture, prepared an Israel — United States Binational Industrial Research and Development (BIRD) Foundation funding request to reduce the presence of pathogenic bacteria such as Salmonella on poultry and to more readily remove feathers during processing.
The move to reduced-use and no-antibiotics-ever production systems is prompting the broiler industry to explore other tools, not just for managing gut health but also for reducing the number of foodborne pathogens.
Editor-in-chief Andy Hanacek spoke with We R Food Safety! consultant Molly Linden about heat resistant bacteria and how producers can work to reduce instances of heat resistant bacteria while putting in procedures to deal with it if it occurs.
SaniDate 15.0’s robust label is now EPA approved to inhibit Salmonella, E. Coli and Listeria in packing-house wash-water applications, providing packers with a powerful treatment option for human health and spoilage organisms.