Meat + Poultry - August 2007 - 64

typical R&D facilities are not equipped
to handle," says Kurt Westmoreland, division vice president of business operations, Silliker Laboratories, Homewood,
Ill., and former corporate microbiologist
at Fieldale Farms, Baldwin, Ga. "We also
see that many meat and poultry companies have elected to outsource all of
their pathogen testing to ensure they
have independent results in the event
of client concerns."
Increased production demands combined with the overall heightened foodsafety awareness of consumers have
underscored the need for food-safety
professionals.
"While technology and partnerships
with third-party organizations can lead
to reduced staff size, the depth of responsibility, expected knowledge, and
role in protecting a processor's reputation and brand name have increased
the importance," says Dr. Wendy Warren-Serna, vice president of technical
services, Food Safety Net Services,
San Antonio, Tex.

Third-party
perspective
Outsourcing lab services can
provide processors with an extra
layer of food safety expertise
By Bryan Salvage
meatpoultry@sosland.com

A

s processors continue tightening their internal resources to
accentuate what they do best -
produce high-quality meat and poultry
products - a growing number of them
are relying more on third-party laboratories. Outsourcing microbiology and
70

I

MEAT&POULTRY

I

August 2007

I

chemistry testing, educational needs,
and vendor reviews is becoming more
common among processors, according
to lab service providers. Other servisces
include "monitoring through audits and
consulting and some of the more extensive research and shelf-life needs that

www.MEATPOULTRY.com

Outsourcing advantages
In today's testing environment, methods
and procedures are always changing.
Expecting in-house labs to keep up with
the changes and make the necessary upgrades to ensure the accuracy and validity of results can be challenging and
expensive, Westmoreland says.
"Personnel running in-house labs
often have additional responsibilities
within the company, he adds, "and their
ability to really focus on the details of
the test methods can be diluted, thus
affecting the quality of results."
Also, there are often hidden costs
associated with running in-house labs
that are missed in cost analysis, thus
the cost to maintain and run in-house
labs is often understated.
Another advantage involves the
acceptance of test results from the
customers of companies. More customers are now requiring that companies
provide them with test results from an
independent third-party lab to ensure
the accuracy and validity of results,
Westmoreland says. "Customers are



http://www.MEATPOULTRY.com

Meat + Poultry - August 2007

Table of Contents for the Digital Edition of Meat + Poultry - August 2007

Contents
Meat + Poultry - August 2007 - 1
Meat + Poultry - August 2007 - 2
Meat + Poultry - August 2007 - 3
Meat + Poultry - August 2007 - Contents
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