Articles by Steve Decker

Whether you're in the business of manufacturing cheese, milk products, milk powders, cultured products, ice cream or anything else in the dairy world, your final products must be wholesome and pathogen-free.

The dairy processing industry is under constant pressure to improve its food safety systems. This pressure stems from improvements in public health surveillance (such as the expanded use of whole-genome sequencing) and a ramping-up of food safety requirements from regulators, further processing customers and consumers.

The importance of environmental swabbing in dairy operations cannot be overstated. Some reasons are rather obvious, while others may not be so. But the responsibility falls on all food and beverage manufacturing companies to ensure that public safety, health and trust are not compromised in any way.