When it comes to pathogens, the headlines are all too familiar: E. coli in leafy greens, salmonella in eggs and peanut butter, listeria in dairy.
As food manufacturers, we have a responsibility to keep these invisible threats out of the products we place on retail shelves.
For those without a science degree, grasping the complexities of molecular biology can be challenging. The first step is to learn the basics, followed by identifying the pathogens commonly found in products like yours.
This e-book compiles key articles on microbiology to support you in your food safety journey. Focusing on Listeria and Salmonella to Environmental Monitoring. That way, you are proactively prepared to combat these deadly pathogens.
With this guide, you will receive much need information about:
- Listeria spp. vs. Listeria Monocytogenes
- Global E.Coli Outbreaks
- Salmonella
- The Benefits of Environmental Monitoring