Articles Tagged with ''Salmonella''

A Center for Produce Safety (CPS) -funded study is investigating how different aspects of bulb onion production influence Salmonella and Escherichia coli risk, filling knowledge gaps about short- and intermediate-day varieties.

More than 300 patients infected by the outbreak strain of Salmonella Strathcona have been identified in 19 EU/EEA countries, the UK, the U.S., and Canada. Tomatoes from Italy are the vehicle of infection.

Penn State researchers have demonstrated the potential for Salmonella Dublin to spread among cattle, the environment, and people—necessitating a “One Health” response. Based on their analysis, rising antibiotic resistance is also a concern.

A study from the University of Florida College of Veterinary Medicine suggests that commensal Escherichia coli strains could be utilized to mitigate antibiotic-resistant nontyphoidal Salmonella Heidelberg, ultimately improving food safety.

Bio-Rad Laboratories’ new EZ-Check Salmonella Kit is a rapid, polymerase chain reaction (PCR)-based detection method for Salmonella in food and environmental matrices.

The Australian OzFoodNet network recently published its latest foodborne illness monitoring report, covering the year 2019. Campylobacter caused the greatest number of illnesses, but outbreaks were dominated by Salmonella.

In this bonus episode of Food Safety Matters, we speak to Elanco Poultry Account Manager Vic Fox about the components and importance of a holistic integrated Salmonella control program in modern poultry operations, and how Elanco supports poultry producers with a multidisciplinary approach.

This article examines control of Listeria contamination of meat and poultry products by smaller-scale meat/poultry producers.

To better understand the characteristics and contributing factors of Salmonella outbreaks linked to fish and fishery products, researchers from FDA and CDC reviewed multistate foodborne illness outbreak investigation records from 2012–2021.

A study of Salmonella isolated from retail poultry meat has demonstrated a concerning presence of antimicrobial resistance (AMR) genes with the ability to transfer between bacteria.