Turkey has a high risk of recall due to salmonella contamination, especially prevalent just before Thanksgiving. Between a demand for a reduction in the use of antibiotics, as well as new and harsher regulations, the entire food safety testing process is under the spotlight. To keep the risk of pathogen contamination at an absolute minimum, manufacturers need a hazard analysis critical control point (HACCP) to monitor that safety standards are being upheld throughout the entire process. With the increased responsibility to answer to both consumers and regulators, this process has become highly complex. Partnering with bioMerieux can help simplify this process in that they provide easy to implement pathogen detection systems with proven results.