Raw poultry

Consumers and the retail industry are demanding that poultry manufacturers stop using antibiotics in their products to avoid antibiotic resistance. Furthermore, new and strengthened regulations have put the entire production and food safety process into the spotlight. In order to reduce the risk of food-borne illnesses, the implementation of a hazard analysis critical control point (HACCP) is required to monitor that food safety standards are being upheld throughout processing. With both consumers and regulators to answer to, manufacturers need technological solutions that simplify this process. As a leading provider of microbiological testing solutions, BioMerieux offers adaptable and reliable solutions that streamline this process.