Through the use of CRISPR-SeroSeq technology, researchers found that certain strains of Salmonella are often undetected by traditional testing methods.
The safety of meat continues to be a challenge, mainly due to the ever-increasing line speeds and customer expectations that are approaching zero tolerance toward any irregularities. Listeria-free fresh meat is being requested in the market, and even small pieces of soft plastic can cause major recalls, loss of reputation, and loss of business for meat producers. In this article, the authors present new approaches to addressing well-known and emerging challenges from physical and microbiological risks in the meat industry.
The UK Food Standards Agency (FSA) has partnered with the Biotechnology and Biological Research Council (BBSRC) and the Quadram Institute to create the UK Food Safety Network, a collaborative space for food safety research, training, and innovation.
The U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA’s FSIS) has published an after-action review for two Salmonella Newport outbreaks that occurred during 2016–2019, classifying the strain as reoccurring.
A research team from the University of New England is addressing the lack of regulatory oversight of edible seaweed by studying the effect that various food safety control measures have on the presence of pathogens on the crop. The researchers also explain why seaweed should not be regulated as shellfish.
A recently published review examines the history of foodborne illness outbreaks caused by Listeria monocytogenes in the UK, challenges that food manufacturers face when dealing with the pathogen, and potential future research and strategies related to the pathogen.
Food Standards Australia New Zealand has released data on recalls in 2021 and recall trends over the last decade, revealing a drop in recalls overall. Allergen recalls accounted for half of all recalls in 2021.
The European Food Safety Authority (EFSA) published a study that measured the prevalence of Salmonella in swine carcasses and evaluated the factors that influence Salmonella levels.
The Gluten Intolerance Group has provided advice to the food industry on transparent labeling for gluten-free products, in honor of Celiac Awareness Month.
The Joint Food and Agriculture Organization of the United Nations and World Health Organization Expert Meeting on Microbiological Risk Assessment (JERMA) recently published a summary of control methods for Shiga toxin-producing Escherichia coli (STEC) in meat and dairy.
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