Dairy/Eggs

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The low-cost approach enables simultaneous detection of multiple foodborne pathogens and spoilage microorganisms in a shorter timeframe than traditional detection methods, without requiring advanced technical training. 

A total of seven patients—four of whom are three years of age or younger—have been sickened in three states. Epidemiologic evidence indicates that RAW FARM-brand unpasteurized cheddar cheese products are the likely vehicle of illness, but product testing is ongoing.

The researchers positioned the machine learning model as a low-cost complement to traditional testing workflows, helping dairy processors enhance food safety while targeting laboratory resources.

FDA has declared the outbreak over with 48 confirmed and probable cases of illness. A root-cause investigation is still ongoing. FDA has also announced new “Operation Stork Speed” infant formula resources for families.

The research from Oregon State University also found that queso cotija supports L. monocytogenes survival but not growth, and that organic acid surface treatments could inhibit L. monocytogenes growth on queso fresco. 

Antibodies for highly pathogenic avian influenza H5N1 (HPAI H5N1) have been detected in a Dutch dairy cow, indicating the animal was infected with the virus.

USDA-FSIS has issued updates to the list of substances that may be used in the production of meat, poultry, and egg products. 

In a new scientific opinion, the European Food Safety Authority (EFSA) says the risk of highly pathogenic avian influenza H5N1 (HPAI H5N1) spreading from U.S. dairy cattle to Europe is very low, but still stresses preparedness and heightened surveillance.

A new USDA study suggests that the “green,” biodegradable enzyme ficin can improve the efficacy of conventional sanitizers when used as a pre-treatment in egg processing environments, reducing the contact time and sanitizer concentration required to achieve Salmonella biofilm inactivation.

In processing operations for dairy and low-moisture foods, specialized sanitation and environmental monitoring programs are paramount to securing food safety and hygienic operation of facilities.