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The U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA’s FSIS) has released a generic Hazards Analysis and Critical Control Points (HACCP) model for raw, non-intact egg products that is consistent with FSIS’ amendments to egg product inspection regulations.

The U.S. Department of Agriculture (USDA) has announced its new Food Safety Certification for Specialty Crops (FSCSC) program, which will provide financial assistance to specialty crops producers who incur eligible on-farm food safety program expenses while pursuing a food safety certification in calendar years 2022 or 2023.

In this episode of Food Safety Matters, we speak with Dr. Charles Hofacre, the Principal at The Southern Poultry Research Group, and Dr. Bill Potter, a Food Safety Technical Advisor at Elanco Animal Health, about a multi-hurdle approach to controlling Salmonella in poultry, pre-harvest intervention strategies for pathogen contamination, and USDA’s renewed focus on Salmonella in poultry.

Through the use of CRISPR-SeroSeq technology, researchers found that certain strains of Salmonella are often undetected by traditional testing methods.

The safety of meat continues to be a challenge, mainly due to the ever-increasing line speeds and customer expectations that are approaching zero tolerance toward any irregularities. Listeria-free fresh meat is being requested in the market, and even small pieces of soft plastic can cause major recalls, loss of reputation, and loss of business for meat producers. In this article, the authors present new approaches to addressing well-known and emerging challenges from physical and microbiological risks in the meat industry.

Fish and shellfish farm-raised in the U.S. must meet rigorous standards for food safety and quality, as well as environmental impact. Seafood processors, packers, and warehouses comply with the mandatory requirements of the Food and Drug Administration's Hazard Analysis and Critical Control Points (HACCP). This article takes a deep dive into the many regulations that make U.S. farm-raised seafood one of the safest, healthiest, and most sustainable foods available to the consumer.

The food industry recognizes that consumers provide a very high level of fitness-for-purpose testing when they use products. Some shrinkage is, of course, involved in this process, but this consumer sampling will always reach beyond what is possible for a manufacturer. Instead, manufacturers make a more careful study of samples that are expected to be representative of what is delivered to the consumer. The selection of these samples, including the common misconceptions around the sampling of leafy greens, is the focus of this article. 

A study that observed non-typhoidal Salmonella in Vietnamese retail pork found high levels of antimicrobial resistance (AMR), multi-drug resistance, and resistance to the antibiotic colistin.

Olymel has announced the opening of its new central microbiology lab, which will allow the company to perform in-house pathogen detection and other tests for its pork and poultry products.

Food companies that prepare fresh food items often source individual ingredients from primary suppliers. The food safety risk is typically controlled at primary supplier plants or farms; however, the food safety stakes are high. It is necessary to have "boots on the ground" to assess how food safety and quality programs are integrated with the front-line operation for those suppliers who mitigate food safety risk on the behalf of a receiving company.