PATHOGENS IN FOOD increase as the distance between the farm and fork increase, and as the scale of production increases. In small-scale farming, under good practices, pathogens in food are rare events. They only come into play at a significant level when we go for big scale, at long distances and to achieve extended shelf life. A simple truth.
linkedin post 2022-06-29 05:12:48
Nigel Fleming
September 21, 2022