Let’s say you have a problem with meat. The pesky bacterium that cause E. Coli and Salmonella have been gaining in strength and making you and your company look less that health conscious.
a) Increase efforts at your various plants to educate your workers on cleanliness, institute stricter sanitary regulations throughout your company, and audit various cattle and poultry farms to ensure various health and safety requirements are being met?
b) Look for a bio-engineered solution that requires an application of a mixture of four different lactic acid bacterium to your meat.
I’m not sure what to make of this. There are several things that I believe to be certain with meat, once this becomes an option to various producers:
- The Lactic acid solution (no pun) will most likely be effective.
- The Lactic acid solution will also most likely affect the taste of the meat.
- It will be recommended that Meat Suppliers use a combination of both Health and Sanitation Management as well as the Lactic Acid Bacterium bath to reduce E. Coli and Salmonella.
- The less reputable meat producers will rely almost completely on the Bacterium wash, probably overly so.
I’ve come to no conclusions yet over this, but part of me can’t help but think that there are simpler solutions to E. Coli and Salmonella than evolving the meat industry into another “processed food” consortium.
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