However, the groups do not support punitive action from USDA if a plant fails to meet microbiological criteria that do not measure plant hygiene or product adulteration. Technology and Education - Keys to Reduced Microbial Contamination Just in the past 10 years, the meat industry has made phenomenal reductions in microbial contamination through the use of new technologies. In the beef and poultry sectors, carcass washing and rinsing technologies involving various combinations of heat, cold and chemicals have reduced microbes by up to 95 percent or more. I know it may be hard to believe, with all the publicity over E. coli -related beef recalls, but the products today are actually more microbiologically safe than they were 10 years ago. Education and heightened awareness plays a tremendous role in all manufacturing industries.
Listeria control is a perfect example.
And let's not forget consumers and professional food preparers. They have received intensive education about safe food handling from both the public and private sectors over the past 10 years. Those efforts are paying off, with surveys showing consumers more aware than ever of safe food handling and preparation methods. I believe the federal government shares the concern we all have about reducing microbial contamination of foods. I also believe the government has tried to make a positive difference in the safety of the food supply.