Articles Tagged with ''Salmonella''

A new study has linked Salmonella exposure to a heightened risk of colon cancer, underlining the importance of preventing foodborne illness through good food safety practices.

Researchers are exploring the potential of protective bacterial cultures to mitigate the growth of foodborne pathogens that have developed antimicrobial resistance.

In this episode of Food Safety Matters, we talk to Sandra Eskin, Deputy Under Secretary for Food Safety at the U.S. Department of Agriculture (USDA) and head of USDA's Food Safety and Inspection Service (FSIS). Sandra discusses FSIS' approach to mitigating Salmonella in poultry, including the agency’s Proposed Regulatory Framework to Reduce Salmonella Illnesses Attributable to Poultry.

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, subsequently, strategies to control or reduce the risk from this microorganism at both the pre-and post-harvest stages. Part 3 of this article will focus on post-harvest controls during processing to minimize the risk of Salmonella from poultry products.

Data from OzFoodNet has shown campylobacterosis and salmonellosis to be the most common foodborne illnesses reported in Australia in 2017.

The European Food Safety Authority’s European Scientific Network on Microbiological Risk Assessment recently convened for its 22nd meeting to discuss various national efforts related to microbial food safety hazards such as prevalent foodborne pathogens, mycotoxins, antimicrobial resistance (AMR), and other risks.

A recent case study from the Sapienza University of Rome examined the surveillance of foodborne pathogens through a One Health lens in Europe, with a specific focus on the One Health European Joint Program (OHEJP) MATRIX Project framework.

A recent study has revealed that Salmonella is developing antimicrobial resistance (AMR) due to the overuse of antibiotics for livestock, and that foodborne illness outbreaks linked to Salmonella in poultry are continuously increasing.

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. 

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.