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The U.S. Department of Agriculture’s Agricultural Research Service (USDA’s ARS) has launched the Salmonella Grand Challenge—a new, nationwide initiative that brings together a group of elite scientists from different specialties to fight salmonellosis. The scientists will integrate their research to learn more about Salmonella risks to meat and poultry products, which will then inform the development of monitoring tools for meat and poultry producers to prevent Salmonella contamination.

The U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA’s FSIS) has released an updated Guideline for Controlling Salmonella in Swine Slaughter and Pork Processing Establishments.

Salmonella infection is one of the most commonly reported causes of foodborne illness, resulting in over 80 million cases of foodborne salmonellosis each year globally.

In an effort to address the growing public health threat of antimicrobial resistance (AMR), the Food and Agriculture Organization (FAO) is seeking data and information on alternative and advanced feed practices in animal agriculture to promote the responsible use of antimicrobials. 

Additional control measures for Salmonella contamination by manufacturers of Not ready-to-eat (NRTE) breaded, stuffed chicken products—such as those proposed by the U.S. Department of Agriculture—could reduce salmonellosis cases associated with such products, according to a recent study from the U.S. Centers for Disease Control and Prevention (CDC).

McMaster University researchers have developed a rapid, inexpensive test for Salmonella contamination in poultry and other food. The test provides accurate results in an hour or less without the need for accessories or a power source.

The U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA’s FSIS) has released a guidance document for manufacturing ready-to-eat (RTE), shelf-stable, fermented, salt-cured, and dried meat and poultry products that do not use cooking as the primary lethality step. FSIS is seeking comments and will host two webinars. 

The U.S. Food and Drug Administration has authorized meat from gene-edited pigs, produced by researchers at Washington State University (WSU), for human consumption. The gene-editing tool CRISPR is being used to modify genetic traits of the line of pigs. 

The U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA’s FSIS) released a proposed determination to declare Salmonella an adulterant in breaded stuffed raw chicken products, building upon the proposed regulatory framework to reduce Salmonella infections linked to poultry products.

The U.S. Department of Agriculture (USDA) is investing more than $43 million in meat and poultry processing research, innovation, and expansion, including several projects that aim to enhance food safety.