The Canadian Food Inspection Agency (CFIA) has amended its Health of Animals Regulations to better prevent and control foodborne illnesses associated with poultry and eggs, citing the need for national consistency, modernization, and alignment with global trading partners.
In this episode of Food Safety Matters, we talk to Dr. David Acheson, President and CEO of food safety consultancy The Acheson Group, about a variety of pressing topics for the food industry, such as the declaration of Salmonella as an adulterant in poultry, Cannabis edibles regulations, compliance with the agricultural water rule, modernizing recalls, mitigating the risk of PFAS, and others. Dr. Acheson has a background in internal medicine and infectious diseases, and also served as the Chief Medical Officer at FDA’s CFSAN.
Two studies funded by the Center for Produce Safety aim to identify production practices that may contribute to Salmonella contamination of bulb onions and food safety control strategies for the commodity.
The U.S. Department of Agriculture’s Food Safety and Inspection Service’s (USDA’s FSIS’) National Advisory Committee on Microbiological Criteria for Foods will hold a virtual public meeting to discuss a work related to Cronobacter, Cyclospora, and Salmonella.
The UK Animal and Plant Health Agency has reported on certain developments that took place in 2021 that impact food safety regarding whole genome sequencing (WGS) and antimicrobial resistance (AMR).
The U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA’s FSIS) has proposed a regulatory framework that would change food safety in the poultry industry, including new flock testing requirements, enhancing process control and verification, and implementing enforceable final product standards.
The meat and poultry industries are an interesting mix of conservative practices and innovation. This article examines five topics and their implications to protein food, including meat safety as a model for the produce industry; increased interest in Salmonella and Listeria; USDA proposed rulemaking for meat and poultry; the move toward aggregated sampling; and developing safety needs for tissue-cultivated products.
A continuous improvement approach may be useful for poultry operations aiming to reduce the presence of Salmonella in their flocks, in light of the U.S. Department of Agriculture’s initiative that includes increased quantitative microbial monitoring of incoming flocks to processing plants.
Based on Foodborne Diseases Active Surveillance Network (FoodNet) data, a U.S. Centers for Disease Control and Prevention (CDC) report states that the incidence of commonly foodborne enteric infections decreased in the U.S. during 2021.
To understand and eventually reduce the risk of salmonellosis from poultry meat, it is necessary to understand the poultry production system, the introduction of the microorganism into the poultry ecosystem (as well as its gastrointestinal tract), the sources of Salmonella during production, and, subsequently, strategies to control or reduce the risk from this microorganism at both the pre-and post-harvest stages. Part 2 of this article series examines pre-harvest controls during grow-out.
.webp?height=168&t=1661887788&width=275 "USDA FSIS logo")
