Kansas State University and Cargill have joined forces to identify an effective pre-harvest, pre-grind sampling strategy for predicting Salmonella contamination in turkey flocks that are raised for ground meat.
The U.S. Food and Drug Administration (FDA) is piloting a new kind of international partnership that will allow for increased safety of food imported to the U.S., with shrimp as the focus.
The Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO) have announced a call for experts and data on Listeria monocytogenes in food to develop a risk assessment for the pathogen.
A recent study reveals that a significant number of listeriosis cases in Germany were caused by the consumption of smoked or graved salmon that was contaminated by Listeria monocytogenes.
A new scope published to the Global Food Safety Initiative’s (GFSI’s) Benchmarking Requirements enables the providers of services that impact food safety to become recognized by a GFSI-recognized certification program.
A University of Arkansas professor received a grant from the U.S. Department of Agriculture’s National Institute of Food and Agriculture to study how bacteria persist in low-moisture food processing environments.
Penn State University’s College of Agricultural Sciences recently secured a grant from the U.S. Department of Agriculture (USDA) to study how microorganisms brought into food processing facilities by fruit protect Listeria monocytogenes within biofilms.
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