Salmonella remains one of the most consequential foodborne pathogens, responsible for significant global illness, costly recalls, and reputational damage across the food industry.
Wageningen University researchers conducted an experimental evolutionary study to explore the genetic and phenotypic mechanisms that drive the enhanced biofilm formation ability of evolved L. monocytogenes strains, identifying the overexpression of a certain protein as a key contributor.
This episode of Food Safety Five discusses hoses as reservoirs for biofilms in food processing facilities, the presence of Listeria monocytogenes and Campylobacter on retail beef and chicken, a new Salmonella serovar database, and microplastics release from food contact materials.
Despite increased regulatory efforts, Salmonella outbreaks linked to chicken remain a significant public health threat in the U.S., reaffirms a new study by CDC and USDA-FSIS researchers. The majority of outbreaks involved chicken parts and five serotypes of concern.
FAO published a report that encourages the application of risk-based tools to ensure the safety of water used in production and processing in fisheries and aquaculture operations.
During an October 29 Senate confirmation hearing, Dr. Mindy Brashears, the presidential nominee for USDA Under Secretary for Food Safety, has provided insight into what her priorities will be if she is confirmed for the position—with Salmonella topping her list, followed by Listeria.
An analysis conducted by Cornell University researchers sought to better understand the genomic characteristics associated with an important reoccurring, emerging, and persistent (REP) Salmonella strain, S. Infantis REPJFX01, to help inform targeted interventions.
The deadly multistate outbreak of Listeria monocytogenes infections linked to prepared pasta meals involving Nate’s Fine Foods, Freshrealm Inc., and California Ranch Food Company has grown, with seven new illnesses and two additional deaths.
A recent study sought to better understand the ability of Listeria monocytogenes biofilms on stainless steel surfaces to withstand common industry sanitizers, chlorine and PAA, using strains and temperature conditions relevant to the fresh leafy greens supply chain.
An ongoing Center for Produce Safety-funded study is investigating the factors contributing to the persistence of a reoccurring, emerging, and persisting (REP) Escherichia coli O157:H7 subtype associated with leafy greens foodborne illness outbreaks, with the goal of developing a risk assessment tool for growers.
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