Articles Tagged with ''Salmonella''

In Canada, the presence of Salmonella in raw, frozen and breaded chicken products, as well as human salmonellosis cases, decreased significantly after a specific requirement for these products was implemented in 2019, according to a recent study.

A study of antimicrobial resistance (AMR) data for four important foodborne pathogens isolated from U.S. chicken and turkey revealed trends over time and by region that suggest the potential influence of local agricultural practices on AMR patterns and pathogen distribution.

In this episode of Food Safety Matters, we discuss the top food safety stories of 2024 and their implications, including high-profile foodborne illness outbreaks, the ongoing avian flu outbreak in poultry and dairy cattle, FDA’s Human Foods Program restructuring, rising concerns and evolving legislation around food additives and chemical contaminants, and other topics.

This column explores food processors’ comments on the potential impacts of important industry developments, including the establishment of FDA’s Human Foods Program and USDA’s developing new regulatory approach to Salmonella in poultry. The article also delves into processors' priorities for their food safety programs in 2025. 

Filling a critical knowledge gap in light of recent outbreaks and recalls associated with low-moisture foods, a study led by National University of Singapore researchers has characterized dry surface Salmonella biofilms and developed a fit-for-purpose, antibiofilm, waterless sanitization protocol for the low-moisture food industry. 

In support of its proposed regulatory framework for Salmonella in raw poultry, USDA-FSIS has notified veterinary biologics manufacturers of its interest in vaccines for serotypes of public health significance. 

Salmonella illnesses in the U.S. in 2022 were attributed to a wide variety of foods, while Escherichia coli and Listeria monocytogenes infections were mostly linked to two or three food groups, according to the Interagency Food Safety Analytics Collaboration’s (IFSAC’s) latest foodborne illness source attribution report.   

The EU One Health Zoonoses Report for 2023 shows that foodborne illnesses are rising in the EU, with listeriosis cases reaching their highest levels since 2007. Campylobacter, Salmonella, and Shiga toxin-producing Escherichia coli (STEC) caused the greatest number of illnesses in 2023.

Recently concluded research funded by the Center for Produce Safety provides practical, immediately actionable insights that industry can integrate into their operations, ranging from sanitation best practices, to Salmonella and E. coli mitigation, to wild bird management, and more.

A Salmonella Typhimurium outbreak linked to Mexican-grown cucumbers has caused 68 illnesses and 18 hospitalizations in 19 states. A recall has been initiated by distributor SunFed Produce LLC.