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.

The U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA’s FSIS) has published two reports on its foodborne illness outbreak investigations and sampling activities for fiscal year 2022.

After a review, the U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA’s FSIS) has deemed Paraguay’s food safety inspection system for raw beef products to be equivalent to that of the U.S., which is a step that could allow Paraguay to export beef to the U.S. for the first time since 1997.

In a recent study, the U.S. Centers for Disease Control and Prevention (CDC) has identified non-typhoidal Salmonella (NTS) as one of the top five pathogens contributing to foodborne illnesses in the U.S. Cases of salmonellosis were largely associated with beef products, despite implementation of interventions at slaughter and processing facilities to reduce contamination.

The U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA’s FSIS) has announced that it is making temporary allowances for the use of sodium nitrite derived from natural sources, in an effort to address shortages of synthetic sodium nitrite used to cure meat and poultry products.

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.