“To minimize public health risk and prevent regulatory violations, food safety studies must be done on foods in which risks are present,” adds Wilfredo Ocasio, Ph.D., vice president of Microbiology and Process Research at The National Food Laboratory - the NFL (Dublin, Calif.), an FDA- and USDA-recognized processing authority.
Challenge studies help food processors understand which contaminating pathogenic microorganisms are likely to either survive or grow in their products.