Do You Have a ‘Crisis Plan’? This Will Kill You – Part 2

By Donnie Starr On September 1, 2008 Under Small Business For the food service business, here's the most disquieting part: this particular bacterium likes to live in the walk-in cooler. You have to operate your walk-in at less than 4 degrees Celsius to stop its growth. Additionally, it loves both salt and nitrates, which most other bacteria don't. This is why processed cheeses and sliced meats are at greatest risk. Don't think it can't happen elsewhere...this company is reputed to be one of the very best in the industry for clean factories, proper procedures. Its record has been spotlessly clean... like its plants.