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The threat of contamination from pathogens, such as salmonella, listeria monocytogenes and E. coli O157:H7, strikes fear in the heart of every food manufacturer and retailer. While best efforts provide some protection, no safeguards fully insulate against foodborne illnesses. To contain the harm imposed by these lurking catastrophes, companies must prepare with strategic and decisive crisis management. By following this 10-step action plan, a company can not only survive contamination events, but can limit the number of consumers affected, maintain its reputation and preserve its bottom line.
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