A newly developed biosensor measuring hypoxanthine, a compound that is produced during the process of decomposition, is able to accurately and efficiently determine the freshness of meat.

With a $5 million grant from the U.S. National Science Foundation (NSF), a multidisciplinary research team is developing sensor-based rapid detection technology, backed by an artificial intelligence (AI) –powered decision support system, to control Salmonella and other foodborne pathogens throughout the poultry supply chain.

In light of USDA-FSIS’s proposed regulatory framework to reduce Salmonella illnesses attributable to poultry, a recently published report by the National Advisory Committee on Microbiological Criteria for Foods (NACMCF) provides guidance on microbiological criteria that might be used to identify and incentivize effective intervention strategies.

In the UK, three men have been sentenced after being found guilty of chicken theft and food fraud worth more than £300,000.

The U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA’s FSIS) recently highlighted its key achievements in 2023 that helped strengthen food safety and the supply chain, including efforts on a new regulatory framework to crack down on Salmonella in poultry.

Key Technology has introduced new optical sorters for processed protein products to remove product defects and foreign material.

A recent study has shown the potential of a bacteriophage cocktail for controlling nontyphoidal Salmonella enterica on chicken, while also emphasizing that, because phage efficacy is dependent on many variables, validating treatments for relevant application conditions is key.

The U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA’s FSIS) has revised its instructions to inspection program personnel (IPP) for performing allergen formulation verification.

Ancera has unveiled the release of two new microbial detection tools designed to identify and enumerate Clostridium perfringens and total viable bacteria (TVB) in poultry.

A recent report from the Joint FAO/WHO Expert Meetings on Microbiological Risk Assessment (JEMRA) provides an assessment of the efficacy of different control strategies for non-typhoidal Salmonella in broilers and chicken meat at primary production, processing, and post-processing.