A recent study has shown the ability of Highly Pathogenic Avian Influenza (HPAI) H5N1 to infect mice fed contaminated raw milk, while, separately, testing conducted by the U.S. Department of Agriculture Food Safety and Inspection Service (USDA-FSIS) has found HPAI traces in muscle from culled dairy cows.
Barbecue is a widely enjoyed cooking style around the world; however, ingestion of heavily grilled meat, direct exposure to fumes generated while barbecuing, and improperly cooked food or poorly cleaned grills can expose people to poor health outcomes and foodborne illness risk.
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.
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