No sanitation or microbiological quality control program can cope with this degree of risk. Hence, the only alternatives would be reformulation of food to increase the stability and/or application of high-lethality thermal-processing parameters.
In light of the current sanitation and microbiological quality control protocols being inadequate to handle this level of risk, the only feasible options would be to modify the food's composition to improve its stability or apply extremely high-temperature processing techniques.