Technologies for pathogen mitigation in food processing
The AVMA supports the use of pathogen reduction processes, such as pasteurization, irradiation, high pressure processing, and other science-based technologies, to promote food safety by reducing and controlling harmful bacteria in food derived from animals.
Contamination of a product can occur at different points in the food production process. Therefore, food processing establishments need to implement the use of science-based and validated food safety interventions to prevent contamination of the product throughout the process.
The AVMA supports labeling of foods produced using verified pathogen reduction technologies as required by applicable laws and regulations.