Articles Tagged with ''Campylobacter''

The European Center for Disease Prevention and Control and the European Food Safety Authority have released a report on antimicrobial resistance (AMR) in animals and food throughout the EU during 2019–2020.

A recent survey of UK lamb and turkey retail meat reveals new information about antimicrobial resistance levels in Escherichia coli and Campylobacter.

Danish researchers and businesses will use a grant to find new ways to prevent Campylobacter on chicken meat in an effort to prevent foodborne illness outbreaks.

True quantitative methods developed by Hygiena provide an easy-to-use sample prep with wide enumerable ranges for all difficult matrix types from farm to final product in the poultry industry.

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

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 Denmark project using whole-genome sequencing (WGS) found that many Campylobacter infections are not sporadic.

A study has been published by the Roslin Institute that pinpointed genes in chickens that could offer resistance to harmful bacteria found in poultry, like Campylobacter.

Levels of Campylobacter in chickens sold by the top nine UK retailers in the first quarter of 2021 were underneath the Food Standards Agency's limit. 

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!