A continuous improvement approach may be useful for poultry operations aiming to reduce the presence of Salmonella in their flocks, in light of the U.S. Department of Agriculture’s initiative that includes increased quantitative microbial monitoring of incoming flocks to processing plants.

A research team from the University of New England is addressing the lack of regulatory oversight of edible seaweed by studying the effect that various food safety control measures have on the presence of pathogens on the crop. The researchers also explain why seaweed should not be regulated as shellfish.

After a foodborne outbreak is identified, specific food vehicles may become the focus of an investigation based on the pathogen implicated and past outbreaks linked to the pathogen.