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The development of lactate and diacetate inhibits Listeria growth as do many other ingredients, enlarging the array of choices for processors in meat safety.  

The food industry and government have long been aware of the persistence of Listeria in the environment and in processing plants.  

Transparency among regulatory bodies, scientists and industry will continue to be of paramount importance as food safety controls and HACCP systems evolve for meat safety.

Most recorded foodborne outbreaks are caused by raw and unprocessed or minimally processed foods.

All FDA regulations are required to include an economic analysis of the regulation’s impact on the public health and industry.

Product contamination is the result of the pathogen being moved from its protective harborage site to the product or product contact surface.

Illnesses caused by foodborne pathogenic microorganisms, as well as their control, are a major worldwide public health issue in ready-to-eat meat.

Development of alternative pathogen decontamination technologies would certainly improve the safety of ready-to-eat and fresh agricultural products.

Organic integrity and prevention of contamination and commingling are the basis for many of the requirements in organic coffee production.

The causes of produce-related outbreaks, including field-level contamination or contaminated inputs such as water, do not discriminate between small or large producers.