Even though the Centers for Disease Control and Prevention (CDC) reported in 2010 that, overall, illness from six main food-borne pathogens was down 23 percent, it also confirmed that salmonella still poses a serious danger to American diners. That wicked little bacteria alone is credited with causing about 1.2 million illnesses each year in the U.S. and is one of the reasons that consumers keep an eye trained on food safety news websites like Foodsafety.gov, carefully noting all of the major food recalls that seem to come out every week.
With wellness and safety concerns in the spotlight, it's essential for the food service industry to improve its food safety game. Taking basic precautions is no longer enough. Food handling during preparation must include steps that virtually eliminate vegetative pathogens like salmonella and botulism.
The good news is that technology makes that possible.
Prepping food with a vacuum packaging system, for example, helps to eliminate the conditions that allow pathogens to thrive, meaning consumers can enjoy meals free from concerns about the safety of what they're eating.