Employee hygiene in packing plants is now not just about protecting food, but protecting employees.

As consumers increasingly demand antibiotic-free meat and poultry (and processors look to avoid antimicrobial resistance), alternative treatment and disinfection methods such as bacteriophages should become more popular in food and medicine.

Consumers increasingly demand antibiotic-free meat and poultry. So how do processors prevent contamination during the pre-harvest stage without using this common antimicrobial?