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.

Food Standards Australia New Zealand (FSANZ) has estimated the annual economic burden of foodborne illness in Australia and has valuated other costs associated with business losses, regulatory activities, and outbreak investigations and surveillance.

A study conducted by the UK Food Standards Agency has reported a noticeable increase in antimicrobial resistance (AMR) in Campylobacter from chicken meat to certain antibiotics over the last two decades; however, there has not been a significant increase since 2014.

The UK Animal and Plant Health Agency has published a report that provides an overview of incidences of Salmonella and the pathogen’s overall level of antimicrobial resistance (AMR) throughout the UK in 2021.

An ongoing study funded by the Center for Produce Safety is examining the survival of Salmonella and Listeria monocytogenes on surfaces in dry food packaging facilities, as well as the efficacy of dry cleaning processes on pathogen reduction. The first of three phases has concluded.

The U.S. Food and Drug Administration (FDA) has announced two new food safety prevention strategies intended to help prevent outbreaks of foodborne salmonellosis and listeriosis associated with imported enoki and wood ear mushrooms, and salmonellosis associated with bulb onions.

The Food and Agriculture Organization of the United Nations (FAO) and World Health Organization (WHO) have released findings from recent Joint Expert Meetings on Microbial Risk Assessment (JERMA) sessions on the prevention and control of microbiological hazards in fresh fruits and vegetables.

The U.S. Department of Agriculture’s (USDA’s) Agricultural Research Service has discovered 33 new species of mycotoxin-producing fungi belonging to the genus Fusarium.

The U.S Food and Drug Administration (FDA) has completed a research study that evaluated Food Code recommendations for reducing the risk of norovirus in foodservice establishments.