Did tougher food-safety regulations lead to advances in antimicrobial applications over the last year? It seems so, as poultry and beef processors experimented with new chemical combinations in their dips and sprays as part of an overall effort to reduce pathogens. Last summer, the U.S. Department of Agriculture's Food Safety and Inspection Service (FSIS) tightened its Salmonella and Campylobacter performance standards for poultry processors, as these foodborne pathogen levels were above the Healthy People 2010 targets.
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