Meat/Poultry

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As part of the pilot, FSIS plans to evaluate a shortened moving window for Salmonella performance standards.

Real-world data from meat processors show Clostridium perfringens is rarely detected in fully cooked meat and poultry products and remains uncommon even when deviations from USDA-FSIS Appendix B parameters are reported, challenging assumptions underlying regulatory limits for growth during stabilization.

As the agency continues to delay enforcement of Salmonella verification testing for not-ready-to-eat, breaded and stuffed chicken products, Consumer Reports is asking for evidence to support USDA-FSIS’ assertion that currently available test methods are not suitable, which contradicts the agency’s previous stance.

According to the ruling, the UK Food Standards Agency (FSA) included certain costs in its meat controls hourly rate and enforcement rate that were outside the scope of permissible charges under the applicable official controls legislation.

This article explores how animal well-being on farms directly impacts food safety outcomes and what veterinarians wish food processors knew (and vice versa) about the risks and safeguards.  

Notable pathogen–food commodity pairings emerged, including Clostridium botulinum and Alaskan traditional fermented meats and fish. The analysis was conducted by FDA and CDC researchers. 

In this bonus episode of Food Safety Matters, we speak to Dr. Alissa Welsher, Senior Consultant at Elanco Poultry Food Safety, about how preharvest poultry operations can get ahead of increasing insect activity seen in warmer months with robust integrated pest management (IPM) and insecticide solutions.

Campylobacter is the leading cause of foodborne illness in the UK, most frequently linked to contaminated chicken. The UK Food Standards Agency conducted a scientific assessment to consider possible future actions for reducing foodborne campylobacteriosis.

Consumers often throw away meat that is still safe to eat based on the “sell by” date. Auburn University researchers are investigating methods to predict meat spoilage based on microbial activity, which would enable more accurate “sell by” dates.

Per CDC and USDA-FSIS data, in 2023, Salmonella Infantis strain REPJFX01 accounted for 97 percent of S. Infantis isolates and 21 percent of all Salmonella recovered from chicken carcasses. This rising trend is closely aligned with an increase in human salmonellosis infections linked to REPJFX01.