The emergence of antibiotic-resistant foodborne pathogens is inherently linked to how antibiotics have been used in food animal production.

It is no secret that there has been significant media exposure, public health impact and decrease in consumer confidence in recent years due to some significant food safety incidents.

It is generally understood and accepted by food safety scientists that it is impossible to achieve food safety by testing or inspecting finished products.

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.

For training and certification to be successful, all food protection professionals must have a clearly defined skill set to do their jobs.

With a flurry of changes and new food safety regulations on the horizon, companies have the opportunity to discover more efficient and effective methods of consumer protection.  

Regardless of the method of raising meat animals, dairy livestock or poultry, the greatest contributor to humane handling is management practices.

Given the importance of risk assessment to public health decisions, food safety agencies have established mechanisms to engage the entire food industry on such issues.

Radlo Foods describes their innovative approach to egg safety.

The third article in a series taking a look at the threat of bovine spongiform encephalopathy to the food industry.