A: It is likely that in many cases the contamination has always been there, so it can’t be said for certain that contamination itself is on the rise. The industry is detecting contamination more often than it did before because it has higher detection capabilities and higher frequency of testing than was previously the case.
However, pesticide residuals are now more tightly regulated. It is possible that the industry is seeing more organisms come into facilities or these organisms could become resistant to the conventional sanitation approaches used pre-processing. The drive towards organic and the drive towards the fresh-to-market concept also contribute to a higher potential for bacterial contamination because the products are less processed.
Regardless of the reason or reasons, now that companies are discovering contamination in their facilities, they have to address it. In addition, if they haven’t discovered contamination, that doesn’t necessarily mean that they are contamination-free, or couldn’t become contaminated tomorrow or the day after.
Q: What are the most vulnerable entry-points pathogen contaminants can penetrate food processing and manufacturing plants?
A: Pathogens can penetrate either with the product being processed or with the people associated with it. People do carry pathogens. That is why, for example, hand sanitation and all the prepping of personnel before handling the product are so important.| | | Next → | Single Page