The United States has one of the safest food supplies in the world. Still, every year we see millions of cases of food-borne illness due to bacterial contamination. Of the countless different strains of bacteria, fewer than 20 are responsible.
More than 90 percent of food poisoning cases are caused by:
- Staphylococcus aureus
- Salmonella
- Clostridium perfringens
- Campylobacter
- Listeria monocytogenes
- Bacillus cereus
- Enteropathogenic Escherichia coli
These bacteria are commonly found on many raw foods. Therefore, illness can be prevented by:
- Controlling initial bacterial colonization
- Preventing small numbers of bacteria from multiplying
- Destroying the bacteria with proper cooking
- Avoiding re-contamination
The implementation of Hazard Analysis and Critical Control Point (HACCP) and FSIS’ laboratory testing programs helps ensure the safety of meat, poultry and seafood products. Bavaria offers manufacturers effective natural methods to control pathogens while extending product shelf life with the use of our USDA-approved antimicrobial agents.
Over the past several decades, methicillin-resistant Staphylococcus aureus, or MRSA, has gone from a controllable condition, limited mostly to hospitals and healthcare facilities, to a serious public health concern. MRSA is not caused by a virus; it is a strain of the bacteria Staphylococcus aureus. MRSA is so named because this strain resists the action of the antibiotic methicillin, and it has since become resistant to a number of other types of antibiotics. Bavaria has gone to an independent lab with the new bioTecta antimicrobial to test the efficacy on MRSA.
To learn more about this study, please contact your Bavaria representative.
