The Joint Food and Agriculture Organization of the United Nations and World Health Organization Expert Meeting on Microbiological Risk Assessment (JERMA) recently published a summary of control methods for Shiga toxin-producing Escherichia coli (STEC) in meat and dairy.
A study by scientists from the U.S. Food and Drug Administration’s CFSAN and the U.S. Department of Agriculture’s ARS provides insight about factors that affect the presence of Shiga toxin-producing Escherichia coli in bagged romaine lettuce.
The U.S. Department of Agriculture’s Agricultural Research Service (USDA ARS) recently published a study that observed the evolution of certain shiga toxin-producing Escherichia coli (STEC) O157:H7 strains over 23 years.
A collaboration that began with the Beef Industry Food Safety Council to address issues related to Shiga toxin-producing Escherichia coli (STEC) now focuses on reducing illness attributed to Salmonella in beef by applying a meaningful risk analysis through shared industry data and best practices.
To curb leafy greens-related outbreaks, pilot studies were undertaken to identify how to improve food safety throughout the supply chain. Here’s what we learned.
FSIS is expanding its routine verification testing for six non-O157 Shiga toxin-producing Escherichia coli (STEC) to ground beef, bench trim, and other raw ground beef components.
