Researchers at the University of Georgia are studying the risk of Listeria monocytogenes developing a tolerance to sanitizers, with a specific focus on fresh produce production plants.
Only when the most effective controls are consistently deployed will significant reduction in infectious diseases in retail foodservice businesses occur.
When it comes to defining “clean” in the food industry, an objective definition does not exist, and each facility must recognize that what is deemed clean now may not stay clean when subjected to the environment.
Food companies and regulators have become increasingly vigilant for environmental pathogens in manufacturing facilities, with problems triggering swab-a-thons and even recalls.
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