Microbiological Control

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Data have allowed the pork industry to understand risk points in slaughter and processing, as well as the highest-risk products and how Salmonella changes throughout the process. The collective goal is to promote universal food safety knowledge, improve human health, and, thus, contribute to USDA's ambitious target of achieving a 25 percent reduction in salmonellosis cases by 2030.

Non-cultivable foodborne pathogens, such as enteric viruses and protozoan parasites like Cyclospora, present unique challenges in our food system due to significant limitations in sampling and detection. This article covers the methodological drawbacks of current methods related to interpretation of results and public health risk, while offering alternative food safety management principles to address the prevalence of these pathogens in food.

The number of cases has returned to pre-pandemic levels, reports Livsmedelsverket (known as the Swedish Food Agency in English). Vegetables and buffet food are the most common causes of food poisoning.

Scientists from Wageningen University and Research have created a model that considers multiple criteria to help industry reverse-engineer foods that are palatable, nutritious, sustainable, safe, and economically viable.

The Spanish Agency for Food Safety and Nutrition (AESAN) has compiled a report that determines which fruits and vegetables are most at risk of spoilage when sold in bulk and the associated food safety risks.

The Government of Western Australia Department of Health is launching a new strategy to reduce foodborne campylobacteriosis infections, which is the state’s most notified foodborne gastrointestinal disease.

After reviewing its sampling and testing programs, USDA’s Food Safety and Inspection Service (FSIS) will implement changes to its sampling programs for Fiscal Year (FY) 2024. The agency also explained its sampling and testing priorities.

Penn State University (PSU) scientists have received a $1 million grant from the U.S. Department of Agriculture (USDA) to assess the level of antimicrobial resistance (AMR) among foodborne bacteria in Puerto Rico's dairy industry and to train farmers and students on AMR mitigation.

Microfiltration—an emerging processing technology that extends milk’s shelf life by using semipermeable membranes to keep out undesirable microbes—can introduce bacteria that are resistant to pasteurization into fluid milk if equipment is not cleaned properly, Cornell researchers recently found.

Ongoing research funded by the Center for Produce Safety aims to fill knowledge gaps about the efficacy of sanitizers and wash techniques used on peaches.