Clean ice, clean ice storage bins and sanitary handling practices are the key to improving product quality.      

Prevention and control measures should be considered for Listeria spp., not just L. monocytogenes, and at every aspect of the farm-to-fork continuum  

Making a difference with respect to foodborne illness outbreaks begins with increasing awareness and acceptance of contributing factors, and demands a commitment to following best practices in food handling and preparation.  

Establishing zones within the food processing facility is an important technique for reducing the likelihood of cross-contamination.  

The who, how, what, where, when and why to sample are critical to control the risks of biological contamination.           

Several methods have been developed to extract and test for total norovirus contamination in foods; however, there are no internationally recognized standard methods to date.

Proper sanitation is a key component to protecting food manufacturing facilities from introducing spoilage or pathogenic organisms to their products, surfaces and equipment.

As warm, wet environments encourage bacterial growth, the proper sanitation of processing equipment is crucial.

Microbiological analyses do not detect organic residue resulting from ineffective cleaning, so validation is needed.

All sanitation programs have the ultimate goal of reducing and/or eliminating all harmful contaminants.