Articles Tagged with ''Salmonella''

A recent study analyzed U.S. Food and Drug Administration (FDA) food product recall data from 2002–2023, drawing conclusions from more than 35,000 product recalls.

The U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA-FSIS) has extended its comment period for its proposed regulatory framework for Salmonella in raw poultry products for a second time, now giving stakeholders until January 2025 to submit feedback.

The International Avian Influenza and One Health Emerging Issues Summit, hosted by the University of Arkansas (U of A) Center of Excellence for Poultry Science in Fayetteville, Arkansas on September 30-October 3, focused on highly pathogenic avian influenza (HPAI) and other animal pathogens and viruses affecting food safety and public health.

Resulting from dialogues held by the Innovation Center for U.S. Dairy's Food Safety Committee, this article shares some of the learnings industry has assimilated for Cronobacter control by following the journey of a theoretical ready-to-eat (RTE) dry powder plant striving to eliminate Cronobacter in its environment.

In this bonus episode of Food Safety Matters, we speak to Dr. José Emilio Esteban and Sandra Eskin, USDA-FSIS’s Under Secretary for Food Safety and Deputy Under Secretary for Food Safety, respectively, about the agency’s proposed Salmonella Framework for Raw Poultry Products.

Penn State University researchers have demonstrated the usefulness of wastewater monitoring for foodborne pathogen surveillance, after successfully isolating Salmonella from wastewater samples and linking them to clinical isolates from an existing foodborne illness outbreak.

A recent study has demonstrated that the risk of foodborne Salmonella enterica infection from raw produce may increase as humidity worsens due to climate change, and that certain plant diseases can aid the survival of Salmonella on leafy greens.

Thanks to whole genome sequencing (WGS) and other investigative data, two foodborne salmonellosis outbreaks previously thought to be separate have been linked to each other and have been associated with cucumbers.

A recent survey of raw flour and flour-based foods conducted by the UK Health Security Agency (UKHSA) found a low incidence of Salmonella and Shiga toxin-producing Escherichia coli (STEC) among sampled products. Whole genome sequencing revealed a link between a Salmonella isolate from a sample and a human illness.

A recent study has demonstrated that targeting high-virulence Salmonella serotypes in risk management strategies and food safety regulation for poultry products—such as USDA’s new regulatory framework for Salmonella in raw poultry parts—could improve public health outcomes.