Contamination Control

RSS

A recent literature review has provided an overview of the impacts of climate change on significant foodborne pathogens, parasites, and toxins; specifically, Salmonella, Campylobacter, Vibrio, Cryptosporidium, Giardia, and marine biotoxins.

The prevalence of antimicrobial resistance (AMR) in Escherichia coli found on retail beef and pork meat samples in the UK is relatively low, according to surveillance conducted by the UK Animal and Plant Health Agency (APHA).

Scientists from the National Research Council of Canada (NRC), alongside collaborators from the U.S. and Norway, have finally discovered the algal source of ciguatoxin in Caribbean waters. The findings will make it possible to develop methods and standards to help food safety laboratories monitor and manage the risk of ciguatera poisoning.

The Center for Science in the Public Interest (CSPI), Consumer Reports, Stop Foodborne Illness, and other food safety advocates have announced their support of a proposal by the U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA’s FSIS) to declare Salmonella an adulterant in breaded, stuffed, not-ready-to-eat (NRTE) chicken products.

The UK Food Standards Agency (FSA) has issued a new voluntary guidance for industry on glycerol in slush-ice drinks, advising that they should not be sold to children four years of age and under.

This article discusses the consumer and regulatory drivers of the current focus on heavy metals in foods for babies and young children, and also explores the congressional investigation and FDA's subsequent Closer to Zero effort. It also discusses the latest developments and what moves can be expected next from FDA. 

A project funded by the Center for Produce Safety has collected information about, validated, and evaluated the efficacy of the cleaning and sanitation practices for harvest equipment among blueberry harvesters and packers.

Implementing an effective Listeria environmental monitoring program enables knowledge of where Listeria can enter, harbor, and move through a facility, which is the first step toward keeping the pathogen on the run and not allowing it to impact production surfaces or finished product.

This article discusses the latest research elucidating the main reason why foodborne pathogens like Salmonella are more resistant to heat inactivation in low-moisture food (LMF) systems, including quantitative data relating thermal treatment temperature and water activity/relative humidity to the log-reduction rate of bacterial pathogens in different LMF. Case studies on pilot-scale thermal treatments for the control of Salmonella in LMF are also presented. 

The National Antimicrobial Resistance Monitoring System (NARMS) recently published its 2020 Integrated Summary, which includes data providing phenotypic and genomic antimicrobial resistance (AMR) trends for Salmonella, Campylobacter, generic Escherichia coli, and Enterococcus isolated from retail meat and food-producing animals.