According to the researchers, the findings indicate that Salmonella persistence in food processing environments should not be attributed solely to disinfectant resistance. Proper implementation of cleaning and sanitization protocols alongside stringent hygiene practices remains critical.
Establishments operating under the New Swine Slaughter Inspection System (NSIS) would be allowed to determine their own line speeds, and New Poultry Inspection System (NPIS) establishment line speeds would be raised.
Following years of line speed waiver extensions and worker safety trials under modernized swine/poultry slaughter inspection pilot programs, the American Protein Processing Act would lift line speed limits in pork and poultry processing facilities that meet food safety criteria set by USDA.
USDA-FSIS has proposed a rule that would remove mandatory mandibular lymph node incision and viscera palpation requirements in swine slaughter establishments.
The U.S. Department of Agriculture’s Food Safety Inspection Service (USDA’s FSIS) has published an updated FSIS Guideline for Residue Prevention, replacing the 2013 version.
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.
Two reports by the National Advisory Committee on Microbiological Criteria for Foods (NACMCF) have advised the U.S. Food and Drug Administration (FDA) and the U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA’s FSIS) on microbial testing of ready-to-eat (RTE) foods and the safety of recycled water in food production, respectively.
The European Food Safety Authority (EFSA) has published a scientific opinion on mitigation strategies for the spread of antimicrobial resistance (AMR)—a global food safety and public health threat—among food-producing animals during transport.
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.
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.
