Articles Tagged with ''Salmonella''

A recent study suggests that S. Kentucky isolates with antimicrobial resistance (AMR) genes may originate from food consumed or imported from outside of the U.S.

Salmonella prevalence has decreased significantly in the past three decades due to processing changes, but human illness cases from Salmonella have not decreased proportionally. 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.

The U.S. Food and Drug Administration (FDA) has issued final guidance for shell egg producers on how to comply with certain provisions in its Egg Rule that is designed to prevent Salmonella Enteritidis contamination of shell eggs.

On Monday afternoon at the 2022 International Association for Food Protection (IAFP) Annual Meeting, representatives from the U.S. Food and Drug Administration (FDA) and the U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA’s FSIS) provided U.S. regulatory updates on food safety.

The U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA’s FSIS) will soon declare Salmonella to be an adulterant in breaded and stuffed raw chicken products.

A recent Danish report outlines the foodborne illness outbreaks that occurred in Denmark in 2021, which nearly doubled from 2020. 

The U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA’s FSIS) has awarded a contract to bioMérieux to incorporate its non-enrichment quantification system, GENE-UP™ QUANT Salmonella, into FSIS’ laboratory system to conduct Salmonella quantification in raw poultry rinse samples.

The European Commission has recently updated its import controls regulation to increase checks for aflatoxins, pesticides, and microbiological contaminants.

The U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA’s FSIS) has published its annual report on FSIS Foodborne Illness Outbreak Investigations for Fiscal Year 2021 (FY 2021) and key after-action reviews.