Articles Tagged with ''Salmonella''

The U.S. Food and Drug Administration (FDA) has researched the Salmonella Newport outbreak that caused more than 1,600 illnesses in the U.S. and Canada between June–October 2020.

Scientists have discovered that Salmonella variants, including Salmonella Typhimurium, can have different effects on the heath of pigs and the risks they pose to food safety. 

A collaboration that began with the Beef Industry Food Safety Council to address issues related to Shiga toxin-producing Escherichia coli (STEC) now focuses on reducing illness attributed to Salmonella in beef by applying a meaningful risk analysis through shared industry data and best practices. 

While conventional bacterial reduction solutions in the dry food industry are limited, low-energy electron beam (LEEB) technology is an innovative solution to ensure the safety minimally processed spices, seeds, and herbs.

The year 2019 saw an increase in foodborne outbreaks in France, as reported by public health officials. 

A toxin-carrying virus is involved in the emergence of a new strain of Salmonella in pigs.

The Danish Veterinary and Food Administration is tightening rules on a certain type of Salmonella in cattle. 

Thermo Fisher Scientific’s new Thermo Scientific RapidFinder Salmonella species, Typhimurium, and Enteritidis Multiplex Flex Kit workflow is a fast path to actionable answers.

Benefits of applying enterprise risk management (ERM) strategies to identify, assess, and manage food safety risks.

According to industry estimates, at least one-third of food recalls in North America may directly be related to sanitation, hygiene and material handling issues in food facilities. On an associative note, the CDC lists unsanitary equipment and surfaces as one of the top five contributing factors of foodborne illness outbreaks.