Microbiological Control

RSS

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.

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.

Salmonella prevalence has decreased significantly in the past three decades due to processing changes, but human illness cases from Salmonella have not decreased proportionally. 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.

The U.S. Food and Drug Administration (FDA) has issued final guidance for shell egg producers on how to comply with certain provisions in its Egg Rule that is designed to prevent Salmonella Enteritidis contamination of shell eggs.

A recent Swedish study explores the relationship between the incidence of campylobacteriosis and the prevalence of Campylobacter in poultry broilers.

On Tuesday morning at the 2022 International Association for Food Protection (IAFP) Annual Meeting, leading industry academics discussed the topic of enteric virus persistence in low-moisture foods.

The U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA’s FSIS) will soon declare Salmonella to be an adulterant in breaded and stuffed raw chicken products.

The Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO) recently published the report, “Ranking of Low-Moisture Foods in Support of Microbiological Risk Management.”

Resorcix and Gat Foods have launched a clean-label, botanical extract that is a solution for Thermophillic Acidophilic Bacteria (TAB) contamination in still, ready-to-drink, non-alcoholic beverages.