The prevalence of antimicrobial resistance (AMR) in Escherichia coli found on retail beef and pork meat samples in the UK is relatively low, according to surveillance conducted by the UK Animal and Plant Health Agency (APHA).

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. 

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. 

A recent study is the first to track foodborne pathogens from specific pigs and their associated pork products at all points in the supply chain, from the farm to retail stores. The antimicrobial resistance (AMR) of the pathogens was also evaluated.

A California U.S. District Court has upheld the authority of swine processing plant employees to pre-sort animals prior to slaughter as outlined in the Modernization of Swine Slaughter Inspection Rule under the U.S. Department of Agriculture’s New Swine Inspection Service.

The UK conducts annual surveillance of Escherichia coli with antimicrobial resistance (AMR) on retail meats. The 2021 data shows the prevalence of AMR E. coli has remained low and consistent in retail beef and pork since 2015. 

A study that observed non-typhoidal Salmonella in Vietnamese retail pork found high levels of antimicrobial resistance (AMR), multi-drug resistance, and resistance to the antibiotic colistin.

Olymel has announced the opening of its new central microbiology lab, which will allow the company to perform in-house pathogen detection and other tests for its pork and poultry products.

A recent study evaluated and compared the level of conformity with food safety requirements in cattle and pig slaughterhouses, for which large-scale and beef facilities scored better, on average.