Articles Tagged with ''Salmonella''

According to an annual infections report in Denmark, fewer people experienced foodborne illnesses in 2020 as compared to previous years.

Consumers have fallen ill in France after eating dry-cured sausage from Spain, with the majority of them being children.

There may be more antimicrobial-resistant Salmonella in our food animals than scientists previously thought, according to a new University of Georgia report.

The U.S. Department of Agriculture's Food Safety and Inspection Service (USDA-FSIS) has changed its guidelines on controlling Salmonella and Campylobacter in raw poultry.

A Salmonella Braenderup outbreak has been reported; the cause is thought to be melons from Costa Rica, Honduras, or Brazil.

Flies can live anywhere in your facility, carrying and transferring bacteria and pathogens to food and food contact surfaces. Don't let these pests impact food safety: Learn how to control them!

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.