date:Jul 28, 2016
ficult task for the refrigerated foods manufacturer to prevent that cross-contamination, to continue to knock those numbers down.
Salmonellais a distant second toListeriain terms of microbiological hazards in refrigerated RTE foods, but it remains the most widespread microorganism posing problems in food production. Since a number of refrigerated RTE products, use raw materials such as poultry, meat and eggs in their products. AndCamplyobacterappears to be emerging as the number one pathogen of