Meat/Poultry

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Eight global companies and organizations representing more than 15 percent of global broiler production have adopted the International Poultry Council (IPC)’s antimicrobial use stewardship principles.

A study conducted by Washington State University researchers found that high winds increased the prevalence of Campylobacter among outdoor chicken flocks.

The Joint Food and Agriculture Organization of the United Nations (FAO)/World Health Organization (WHO) Expert Meeting on Microbial Risk Assessment (JEMRA) on the pre- and post-harvest control of Campylobacter in poultry meat was convened to review recent data and evidence, and to provide scientific advice on control measures for thermo-tolerant C. jejuni and C. coli in the broiler production chain.

Antimicrobial resistance (AMR) data on from humans, animals, and food are compiled annually by the European Center for Disease Prevention and Control (ECDC) and the European Food Safety Authority (EFSA) in a yearly EU Summary Report. Alongside the report, EFSA has also published data visualization tools and resources on AMR on zoonotic pathogens in Europe.

The U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA’s FSIS) has announced the extension of time-limited trials allowing certain New Swine Slaughter Inspection System (NSIS) establishments to operate at an increased line speed. 

The Canadian Food Inspection Agency (CFIA) has published a guidance document for the Pathogen Reduction Monitoring Program (PRMP) for Salmonella and Campylobacter in raw poultry, which provides a means to verify that overall food safety control measures are effective in reducing Salmonella and Campylobacter contamination in raw poultry and poultry products to maximum pathogen limits described by CIFA.

Residues of veterinary drugs and other substances found in animals and animal-derived food continue to decline in the EU and compliance levels are on the rise, the latest data from the European Food Safety Authority (EFSA) reveals.

Researchers funded by the U.S. Department of Agriculture (USDA) are developing a new method of curing meats that would use an amino acid instead of sodium nitrite, addressing food safety concerns about the negative health effects associated with nitrite additives.

The U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA’s FSIS) published a report that highlights multi-year trends for antimicrobial resistance among Salmonella from data collected by the National Antimicrobial Resistance Monitoring System (NARMS) during 2014–2019.

In this article, the authors discuss the mechanisms by which food safety can be improved on the farm, along with some of the treatments that are effective today and likely will be available in the near future.