Growing fruits and vegetables free of microbial, chemical, and physical contamination continues to be a challenge, especially in developing countries. Here we share best practices.
The risk assessment and management strategies for minimizing the potential for growth of undesirable microorganisms leading to toxin production in a food matrix/manufacturing system are examined.
Egg safety begins with the chicken, or rather the chicken farmer. Farmers must be ever vigilant in identifying and then eliminating any possible routes of Salmonella contamination.