Meat/Poultry

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The North American Meat Institute has released new equipment design principles to help with equipment food safety hazards in the meat and poultry industry.

Consumers have fallen ill in France after eating dry-cured sausage from Spain, with the majority of them being children.

There may be more antimicrobial-resistant Salmonella in our food animals than scientists previously thought, according to a new University of Georgia report.

The U.S. Department of Agriculture's Food Safety and Inspection Service (USDA-FSIS) has changed its guidelines on controlling Salmonella and Campylobacter in raw poultry.

After a spike of Salmonella infections in the UK, the Food Standards Agency conducted a survey of residents to investigate their sanitation methods while cooking raw, breaded chicken such as nuggets.

The U.S. Department of Agriculture (USDA) has announced competitive grant funding is now available through the new Meat and Poultry Inspection Readiness Grant program.

A Denmark project using whole-genome sequencing (WGS) found that many Campylobacter infections are not sporadic.

A study has been published by the Roslin Institute that pinpointed genes in chickens that could offer resistance to harmful bacteria found in poultry, like Campylobacter.