Although the farmers and market managers used many good practices, some practices being used may put consumers at risk for foodborne illness.

Thermal processing of foods has been practiced for thousands of years to impart certain organoleptic properties to foods and also to help preserve foods

The principal source of contamination of ready-to-eat (RTE) foods is environmental contamination within the processing facility.

Thermal treatments are critical in controlling food-borne pathogens in ready-to-eat meat and poultry products.

Washing cannot always make leafy greens safe, so the concept of homogeneity in all microbial testing is critical for the ability of samples to represent the lot.  

A large number of studies have examined the relationships between various manufacturing practices and the impact of such practices on food safety.  

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

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

The environmental sampling program is critical to preventing and controlling Listeria in ready-to-eat meat and poultry environments.

The inherent risk of recontamination by L. monocytogenes in meat processing environments has been well documented and must be addressed.