Food Microbiology in Focus: An Expert Roundtable

摘要

With unexpected strains of Salmonella found in peanut butter, the complexities of responding to the microbiological problems faced by the fresh and fresh-cut produce industry, and even the reemergence of Clostridium botulinum and other sporeformers causing problems in carrot juice, canned chilis and stews, crab cakes and olives in 2006 and 2007, the need for enhanced microbiological food safety measures and methods is significant, seemingly widespread—and immediate. In July, Food Safety Magazine Editorial Director Julie Larson Bricher had the opportunity to speak with several recognized experts from industry, research and government to discuss new challenges in food microbiology. This roundtable-in-print article is based on that discussion, which was co-moderated with Rich St. Glair, Industrial Market Manager for Thermo Fisher Scientific, Remel Products Division, at the International Association for Food Protection annual meeting in Orlando.