The U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA’s FSIS) has reviewed its investigation of a 2018–2019 foodborne illness outbreak involving chicken contaminated by a multi-drug resistant Salmonella Infantis strain, which was the first time that FSIS identified a strain as “persistent.”
The European Commission has recently published revisions to its regulation on the use of ethylene oxide in food additives, setting stricter limits for the substance.
The Allergen Bureau has launched its new “Assessing Agricultural Cross-Contact 2022” guide, which aims to assist agrifood businesses in mitigating allergen cross-contamination.
A study conducted by Penn State University researchers has shown pulsed light technology to be an effective method for inactivating microbial contaminants in food applications.
A recent study of hatcheries has demonstrated the efficacy of tailored advice on preventive controls for Salmonella, as well as provided insight into the prevalence of the pathogen in commercial British hatcheries.
A recent study has expanded upon the available knowledge about Arcobacter, an emerging foodborne pathogen that causes human illness, revealing findings related to Arcobacter’s food sources, virulence and biofilm formation traits, and genetic characterization.
Traditionally, food safety issues associated with alcoholic beverages focus on chemical or physical hazards from the processing line. Intoxication with alcoholic beverages, as it relates to food safety, is less reported in the literature. However, the addition of cheap methanol to illicitly produced liquor—a rising issue in Asia—is increasingly being studied as a food safety and food adulteration issue.
A recent study suggests that S. Kentucky isolates with antimicrobial resistance (AMR) genes may originate from food consumed or imported from outside of the U.S.
This article examines control strategies for Clostridium botulinum in fresh-cut produce and the line between good manufacturing practices (GMPs) and C. botulinum control in the food safety plan.
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