No, the title of this column does not contain a typo. Under the right circumstances, most of which are unpredictable, Salmonella can give you a real body slam.
As COVID-19 cases continue to rise in the United States, the meat industry increasingly faces the potential of pandemic-related economic and legal threats.
The U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) recently announced plans to plans to significantly expand its routine verification testing for Shiga toxin-producing Escherichia coli (STECs), which includes the six non-O157 strains O26, O45, O103, O111, O121 and O145.
Numerous stories have been published in recent weeks relating to a waiver request submitted by Tyson Foods that proposes to reduce the number of inspectors in its facility.
FSIS encourages establishments to voluntarily adopt and implement a Food Defense Plan (FDP), and to conduct training and exercises to ensure preparedness.
At presstime in mid-December 2018, there had been 120 U.S. Department of Agriculture (USDA) recalls in 2018, collectively totaling approximately 25.3 million pounds of product.
As we look back at this year’s Thanksgiving, which is typically the time to talk turkey, yet another Salmonella outbreak made headlines. And this time, turkey was the source.
An Arizona-based meat producer recently announced a recall of 6.9 million pounds of various raw, non-intact beef products because of possible contamination with Salmonella Newport — by far the largest beef recall in recent history, and the largest for Salmonella in beef.
