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In response to a petition submitted by Cargill, FDA has amended existing regulations to provide for the use of hydrogen peroxide in food production, including meat and poultry, as an antimicrobial agent, oxidizing and reducing agent, and bleaching agent, and to remove sulfur dioxide.

Penn State researchers have demonstrated the potential for Salmonella Dublin to spread among cattle, the environment, and people—necessitating a “One Health” response. Based on their analysis, rising antibiotic resistance is also a concern.

Boar’s Head is reopening its Jarratt, Virginia plant that produced the deli meats behind a fatal listeriosis outbreak in 2024; however, inspections of the facility are being taken over by UDSA-FSIS directly, instead of relying on a state cooperative agreement.

USDA-FSIS has proposed a rule that would remove mandatory mandibular lymph node incision and viscera palpation requirements in swine slaughter establishments.

A study from the University of Florida College of Veterinary Medicine suggests that commensal Escherichia coli strains could be utilized to mitigate antibiotic-resistant nontyphoidal Salmonella Heidelberg, ultimately improving food safety.

In this bonus episode of Food Safety Matters, we speak to Elanco Poultry Account Manager Vic Fox about the components and importance of a holistic integrated Salmonella control program in modern poultry operations, and how Elanco supports poultry producers with a multidisciplinary approach.

To assist establishments in meeting food safety regulatory requirements, USDA-FSIS has released a new, generic Hazards Analysis and Critical Control Points (HACCP) model for ready-to-eat (RTE) fermented, salt-cured, and dried products.

Boar’s Head is planning to reopen a production plant that was linked to a deadly, multistate listeriosis outbreak in 2024. Meanwhile, inspection reports obtained by the Associated Press show that insanitary conditions similar to those that caused the outbreak continue to plague other Boar’s Head facilities.

This article examines control of Listeria contamination of meat and poultry products by smaller-scale meat/poultry producers.

In the third case involving the illegal sale of “smokie” meat in the UK within the last year alone, the UK Food Standards Agency’s National Food Crime Unit (FSA’s NFCU) has secured a confiscation order of more than £30,000 for the placing of unsafe food on the market.