The Interagency Food Safety Analytics Collaboration (IFSAC)—a joint effort between FDA, CDC, and USDA-FSIS—has published its 2021 report on foodborne illness source attribution for Salmonella, Escherichia coli O157, and Listeria monocytogenes.
A recent studyhas demonstrated the efficacy of antimicrobial blue light technology for the inactivation of both dried cells and biofilms of Listeria monocytogenes on surfaces found in food processing environments.
A recent study carried out environmental monitoring programs (EMPs) for Listeria monocytogenes at three food production facilities in Japan with the aim of developing EMPs that are relevant to Japanese food businesses and to encourage more widespread adoption of EMPs.
Implementing an effective Listeria environmental monitoring program enables knowledge of where Listeria can enter, harbor, and move through a facility, which is the first step toward keeping the pathogen on the run and not allowing it to impact production surfaces or finished product.
State and local health departments in Washington are investigating five cases of foodborne illness caused by Listeria monocytogenes in Western Washington, three of which have resulted in death. Whole genome sequencing (WGS) has indicated a common source of infection.
Using whole genome sequencing (WGS), researchers from the University of Johannesburg have identified a trend of nonpathogenic Listeria strains developing concerning characteristics, such as virulence and stress resistance. Like the pathogenic L. monocytogenes, the “harmless” strains L. innocua and L. welshimeri are common to food processing facilities.
Failure to plan, design, implement and upkeep good Safety Management Systems (FSMSs)along with a strong, positive food safety culture often leads to compromised food safety and subsequent foodborne illness outbreaks at food processing organizations. This phenomenon is observed with a much higher incidence in medium-and small-sized food companies. In this article, ice cream listeriosis outbreak case studies provide context for the importance of PRPs, GMPs, and process control in preventing foodborne illness outbreaks.
The meat and poultry industries are an interesting mix of conservative practices and innovation. This article examines five topics and their implications to protein food, including meat safety as a model for the produce industry; increased interest in Salmonella and Listeria; USDA proposed rulemaking for meat and poultry; the move toward aggregated sampling; and developing safety needs for tissue-cultivated products.