The U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA’s FSIS) has proposed a regulatory framework that would change food safety in the poultry industry, including new flock testing requirements, enhancing process control and verification, and implementing enforceable final product standards.
A recent study has confirmed human fecal indicators on 50 percent of food-safe, single-use, new and unused gloves, as well as foodborne pathogens and other microbes.
The meat and poultry industries are an interesting mix of conservative practices and innovation. This article examines five topics and their implications to protein food, including meat safety as a model for the produce industry; increased interest in Salmonella and Listeria; USDA proposed rulemaking for meat and poultry; the move toward aggregated sampling; and developing safety needs for tissue-cultivated products.
A continuous improvement approach may be useful for poultry operations aiming to reduce the presence of Salmonella in their flocks, in light of the U.S. Department of Agriculture’s initiative that includes increased quantitative microbial monitoring of incoming flocks to processing plants.
A recent study has estimated that removing products with a concentration of Listeria monocytogenes higher than 1 CFU/g could greatly reduce food contamination and associated foodborne illness cases. The study also found ready-to-eat (RTE) foods to be of greatest concern.
Based on Foodborne Diseases Active Surveillance Network (FoodNet) data, a U.S. Centers for Disease Control and Prevention (CDC) report states that the incidence of commonly foodborne enteric infections decreased in the U.S. during 2021.
A recent report by the Food and Agriculture Organization of the United Nations and the World Health Organization raises a concern with the limited existing data on seaweed food safety, and recommends several actions to close knowledge gaps and increase the safety of seaweed consumption.
To understand and eventually reduce the risk of salmonellosis from poultry meat, it is necessary to understand the poultry production system, the introduction of the microorganism into the poultry ecosystem (as well as its gastrointestinal tract), the sources of Salmonella during production, and, subsequently, strategies to control or reduce the risk from this microorganism at both the pre-and post-harvest stages. Part 2 of this article series examines pre-harvest controls during grow-out.
A recent study has demonstrated that seasonality and food type can influence the enteric toxicity and bacterial count of foodborne Staphylococcus aureus.
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