date:Jul 28, 2016
ob of combatingStaphylococcus.
FSM: What are the non-bacterial challenges to refrigerated RTE foods?
Mitchell:There are general non-bacterial concerns with any food production. There are always chemical and physical hazards associated with foods that we need to be concerned about. But, I dont think that we need to be any more concerned about those chemical and physical hazards in the refrigerated food business than we would be if we were in the frozen food business. What makes microbiological