Meat/Poultry

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The U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA’s FSIS) has released a guidance document for manufacturing ready-to-eat (RTE), shelf-stable, fermented, salt-cured, and dried meat and poultry products that do not use cooking as the primary lethality step. FSIS is seeking comments and will host two webinars. 

The U.S. Food and Drug Administration has authorized meat from gene-edited pigs, produced by researchers at Washington State University (WSU), for human consumption. The gene-editing tool CRISPR is being used to modify genetic traits of the line of pigs. 

The U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA’s FSIS) released a proposed determination to declare Salmonella an adulterant in breaded stuffed raw chicken products, building upon the proposed regulatory framework to reduce Salmonella infections linked to poultry products.

The U.S. Department of Agriculture (USDA) is investing more than $43 million in meat and poultry processing research, innovation, and expansion, including several projects that aim to enhance food safety.

The University of Illinois, Cornell University, and Perdue Farms are partnering on a project to study policy and management approaches to further reduce Salmonella cases linked to raw poultry.

Further underlining the pertinence of mitigating the growing global public health threat posed by antimicrobial resistance (AMR), recent research revealed 40 percent of Spanish supermarket meat samples to be contaminated with multidrug-resistant Escherichia coli.

The U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA-FSIS) has announced two upcoming public meetings of the National Advisory Committee on Microbiological Criteria for Foods (NACMCF) and the National Advisory Committee on Meat and Poultry Inspection (NACMPI).

This article will lend context to ensuring that the right food safety behaviors and practices are properly transferred from "those who know" to "those who need to know." The suggestions and tenets shared in this article are founded on proven scientific principles and actions, and on instincts honed by long-term experience in the food business. The authors will share best practices to increase an organization's effectiveness at planning for, and executing, the transfer of experience and skills from one generation to the next.

A recent study has added to the growing amount of evidence regarding the global rise of antimicrobial resistance (AMR) in foodborne pathogens, finding concerning levels of microbiological contamination and multidrug resistance (MDR) to critical antibiotics among pathogens isolated from pork and poultry meat samples purchased from leading retail outlets in Kenya. 

The U.S. Department of Agriculture’s Food Safety and Inspection Service’s (USDA’s FSIS) has announced that is granting a pilot project to Pilgrim’s Pride in Mount Pleasant, Texas to examine the merits and logistics of excluding Salmonella poultry vaccine strains from the FSIS Salmonella performance categorization calculation.