Articles Tagged with ''beef''

In August 28 social media posts, President Trump and USDA Secretary Rollins alluded to plans to give ranchers and farmers the ability to process their own meats and other efforts to cut “red tape.” Industry groups said these actions would jeopardize food safety and consumer confidence. 

A recent study investigating Listeria monocytogenes in South Korea’s beef supply chain revealed the presence of the pathogen exclusively in retail product samples, underscoring the importance of strict food safety controls post-harvest. The strains isolated were hypervirulent and stress-adapted.

The UK National Food Crime Unit’s (NFCU's) Control Strategy for 2025–2026 outlines the unit’s current food crime priorities, bringing focus to its efforts to “prevent food crime, deter and disrupt food criminals, and bring offenders to justice.”

As an outbreak of a zoonotic disease in Paraguay has been resolved, the U.S. Department of Agriculture (USDA) has announced a final rule to allow the importation of fresh beef from the country under certain conditions, beginning December 14, 2023.

The prevalence of antimicrobial resistance (AMR) in Escherichia coli found on retail beef and pork meat samples in the UK is relatively low, according to surveillance conducted by the UK Animal and Plant Health Agency (APHA).

The U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA’s FSIS) has notified constituents that establishments wishing to adopt the cloth sampling method (i.e., manual sampling device or continuous sampling device) for Shiga Toxin-producing Escherichia coli (STEC) testing of raw beef products no longer require a “No Objection Letter” (NOL) from FSIS.

After a review, the U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA’s FSIS) has deemed Paraguay’s food safety inspection system for raw beef products to be equivalent to that of the U.S., which is a step that could allow Paraguay to export beef to the U.S. for the first time since 1997.

In a recent study, the U.S. Centers for Disease Control and Prevention (CDC) has identified non-typhoidal Salmonella (NTS) as one of the top five pathogens contributing to foodborne illnesses in the U.S. Cases of salmonellosis were largely associated with beef products, despite implementation of interventions at slaughter and processing facilities to reduce contamination.

The U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA’s FSIS) has announced upcoming changes and expansions to its beef sampling and testing programs for Escherichia coli and Salmonella. 

A study published in China CDC Weekly gives insight into the mortality rate of past foodborne botulism outbreaks in China, and also points out seasonal, regional, and product trends associated with botulism cases.