Vectoring — a formal approach to tracking the sources and flow of pathogens in a facility

Pathogenic bacteria can infiltrate a facility from several different sources, including the external environment, people, equipment and raw materials. Once inside, pathogens can become established in harborage areas and carried to food production surfaces through a vector. Liquids, air, people and physical objects, such as carts or tools, are common vectors for pathogen transmission. It’s […]