"From Farm to Table, Here’s How Technology Is Being Used to Push Back Against the Threat of Foodborne Illness."
Weinberg Wheeler Hudgins Gunn & Dial’s renowned Foodborne Illness attorney Al Maxwell spoke with Risk & Insurance about the liabilities associated with foodborne illness outbreaks and how technology can be used to identify the source of contamination.
“Food sensors have greatly improved in recent years,” he said. “They’ve become a great means for microbial identification, measuring things like oxygen, pH levels, temperature.”
Maxwell went on to explain that recent outbreaks have shifted from beef products to leafy greens due to their growing habits.
“A host of potential environmental factors leading to field contamination puts leafy greens at a much greater risk than the procedures surrounding meat handling,” he said.
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