Articles Tagged with ''Salmonella''

In this episode of Food Safety Matters, we are joined by Kris de Smet, D.V.M., Head of the Food Hygiene Team under the Directorate-General for Health and Food Safety at the European Commission. Dr. de Smet discusses his work with the European Commission and Codex Alimentarius in areas such as Salmonella mitigation, foodborne illness outbreak preparedness and management, and food safety culture improvement and measurement.

A survey of non-typhoidal Salmonella (NTS) found on retail foods sold in the UK has shown the overall prevalence of Salmonella to be low, although there is great genetic diversity among the Salmonella that was present, which may hinder outbreak investigations and source attribution in the case of foodborne illness outbreaks. 

A recent literature review has provided an overview of the impacts of climate change on significant foodborne pathogens, parasites, and toxins; specifically, Salmonella, Campylobacter, Vibrio, Cryptosporidium, Giardia, and marine biotoxins.

The Center for Science in the Public Interest (CSPI), Consumer Reports, Stop Foodborne Illness, and other food safety advocates have announced their support of a proposal by the U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA’s FSIS) to declare Salmonella an adulterant in breaded, stuffed, not-ready-to-eat (NRTE) chicken products.

Salmonella spp. have long been associated with low-moisture foods such as nuts and nut-derived products, with varying prevalence observed in tree nuts, including cashews, at retail. Virtually all cashews are imported to the U.S. Some nuts, including cashews, are imported as a "raw" product (i.e., one that has not been subjected to a process to adequately reduce pathogens, such as a kill step). Salmonella contamination of such products has resulted in several notable outbreaks in the U.S. in the past ten years, including those in which cashew-containing products have been implicated as a vehicle. This article presents a brief overview of outbreak investigations of Salmonella infections linked to the consumption of cashews and cashew-containing food products. It also presents challenges encountered, lessons learned, and relevant regulatory requirements for importers and manufacturers of cashews and cashew-containing products.

This article discusses the latest research elucidating the main reason why foodborne pathogens like Salmonella are more resistant to heat inactivation in low-moisture food (LMF) systems, including quantitative data relating thermal treatment temperature and water activity/relative humidity to the log-reduction rate of bacterial pathogens in different LMF. Case studies on pilot-scale thermal treatments for the control of Salmonella in LMF are also presented. 

The National Antimicrobial Resistance Monitoring System (NARMS) recently published its 2020 Integrated Summary, which includes data providing phenotypic and genomic antimicrobial resistance (AMR) trends for Salmonella, Campylobacter, generic Escherichia coli, and Enterococcus isolated from retail meat and food-producing animals.

Research on plant defense responses against pathogens, specifically E. coli O157:H7 and Salmonella Typhimurium, holds insights to preventing foodborne illnesses and improving food safety practices.

The European Food Safety Authority (EFSA) and the European Center for Disease Prevention and Control (ECDC) recently published a summary of a joint investigation of a multi-country foodborne illness outbreak of Salmonella Seftenberg that was possibly linked to cherry-like tomatoes.

The U.S. Centers for Disease Control and Prevention (CDC) recently published a new webpage with information about a persistent, multidrug-resistant strain of Salmonella Infantis known as REPJFX01, which has been the cause of many illnesses and outbreaks.