When it comes to traditional meat, everyone knows the importance of preventing pathogen contamination — but it's less well known that food safety is also an important part of alt-meat production.
Campylobacter bacteria (shown here in a digitally colorized scanning electron microscope image) are the number-one cause of bacterial food-related gastrointestinal illness in the United States.
Shawn Stevens is the founding member of Food Industry Counsel LLC, the only law firm in the U.S. that represents the food industry exclusively. Stevens writes the Legally Speaking blog for Meatingplace.com, where this piece was originally featured.
Harmful pathogens can be found nearly everywhere.…
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