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.
A study spanning 15 countries in five continents has revealed that free-range chicken eggs collected near waste sites contain “alarming”levels of toxic flame retardant chemicals. The authors call for stronger national policies and international guidance to protect vulnerable communities.
In this episode of Food Safety Matters, we speak to Jay Berglind, the CEO of Aegis Foods and the maker of Fearless Eggs, known for its novel pasteurization process. Jay discusses the science behind Fearless Eggs’ method and what sets it apart from traditional pasteurization, and the importance of food safety innovation.
A multistate salmonellosis outbreak linked to eggs produced by California-based Country Eggs LLC has ended with 105 illnesses, 19 hospitalizations, and no deaths reported.
A new study found high levels of antimicrobial resistance (AMR) among bacteria isolated from unpasteurized (raw) cow and sheep milk in Pakistan, with the potential to spread resistance genes to other bacteria through the food chain.
The Canadian Food Inspection Agency (CFIA) has enacted regulatory amendments with the goal of reducing red tape regarding labeling, traceability, and imports
for fresh fruit/vegetable producers and the poultry/egg industries—specifically, hatcheries.
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