Meat/Poultry

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The U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA’s FSIS) has released a notice informing agency inspection program personnel about the continuation of and changes to the Raw Pork Products Sampling Program.

Data have allowed the pork industry to understand risk points in slaughter and processing, as well as the highest-risk products and how Salmonella changes throughout the process. The collective goal is to promote universal food safety knowledge, improve human health, and, thus, contribute to USDA's ambitious target of achieving a 25 percent reduction in salmonellosis cases by 2030.

A recent report published by the European Food Safety Authority (EFSA) has provided a global overview of new genomic techniques being applied to food-producing animals and their products, including those already approved for commercialization in the agrifood sector. 

The U.S. Department of Agriculture has launched a new exploratory sampling program for antibiotic residues in cattle that are claimed to be raised without antibiotics. 

Spoilage bacteria Pseudomonas are able to survive thermal processing methods commonly used in meat production and can grow in refrigerated, vacuum-sealed packaging with little to no oxygen, according to a recent study.

The U.S. Department of Agriculture (USDA) has awarded $2.48 million in grants to the University of Nebraska-Lincoln (UNL) for research that aims to improve food safety and animal health in swine production.

Using whole genome sequencing (WGS), a recent study led by Michigan State University (MSU) has demonstrated widespread antimicrobial resistance (AMR) among foodborne Campylobacter jejuni in the state, and the ability to trace the origins of specific strains.

Following the entry of a cooperative agreement with the U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA’s FSIS) for a state meat inspection program in July 2022, the Oregon Department of Agriculture been allocated $9 million in state funding to support the state meat inspection program.

A team of scientists is developing a rapid sensor-based decision-making system to assess and mitigate Salmonella contamination across the entire poultry supply chain, with an emphasis on improving health equity by leveraging data to help disproportionately affected communities make informed food safety decisions. 

The U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA’s FSIS) recently published recommendations from the latest National Advisory Committee on Meat and Poultry Inspection (NACMPI) meeting about ways in which FSIS can enhance engagement with underserved communities to promote equity while strengthening the food supply chain and ensuring compliance with food safety regulations.