In a May 16 webinar, a USDA official revealed some findings from the agency’s ongoing testing of beef products for viable Highly Pathogenic Avian Influenza (HPAI) H5N1 virus.
Ancera has released a new suite of comprehensive monitoring tools to provide poultry industry-allied companies with real-time, third-party evidence demonstrating their product efficacy against microbial hazards.
To investigate the potential impact of more widespread adoption of food irradiation, CDC analyzed a decade (2009–2020) of U.S. foodborne illness outbreak data for four significant foodborne pathogens, and found 155 outbreaks linked to irradiation-eligible foods that had not been irradiated.
A recent study found high levels of antimicrobial resistance (AMR) among Escherichia coli on raw chicken meat sold at retail in the UK, as well as in chicken-based raw dog food samples—with almost half of samples resistant to critically important antibiotics.
Researchers at NC State University compared poultry broiler farms of various sizes and found higher rates of Salmonella at large commercial operations than at small backyard farms; however, multidrug-resistant Salmonella were found in samples from both types of farm.
While stressing that the U.S. meat supply is safe, USDA has revealed that it is testing ground beef at retail for the presence of Highly Pathogenic Avian Influenza (HPAI) H5N1—also known as “bird flu”—in light of the ongoing outbreak among cattle.
The Alabama House of Representatives recently passed Senate Bill 23 banning the production or sale of cell-based meat products in the state. The bill has been returned to the Senate for concurrence.
In this bonus episode of Food Safety Matters, we speak with Dr. Alissa Welsher, Associate Senior Consultant at Elanco Poultry Food Safety, about the importance of pest management to poultry safety; specifically, for the control of darkling beetles, which can be an important source of Salmonella in poultry production operations.
USDA-FSIS has finalized its determination to declare Salmonella an adulterant in raw, breaded and stuffed chicken products at levels exceeding 1 colony forming unit per gram (CFU/g).
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