A recent study has discovered high levels of antimicrobial resistance (AMR) in Escherichia coli in samples of raw chicken meat and chicken fecal matter.
The Tuesday workshops at the 2022 Food Safety Summit featured an education session on the importance of food safety audits, the types of food safety audits that can be employed, and the benefits of sharing ownership of auditing.
Kansas State University and Cargill have joined forces to identify an effective pre-harvest, pre-grind sampling strategy for predicting Salmonella contamination in turkey flocks that are raised for ground meat.
The U.S. Food and Drug Administration (FDA) is piloting a new kind of international partnership that will allow for increased safety of food imported to the U.S., with shrimp as the focus.
A recent study reveals that a significant number of listeriosis cases in Germany were caused by the consumption of smoked or graved salmon that was contaminated by Listeria monocytogenes.
A University of Arkansas professor received a grant from the U.S. Department of Agriculture’s National Institute of Food and Agriculture to study how bacteria persist in low-moisture food processing environments.
Penn State University’s College of Agricultural Sciences recently secured a grant from the U.S. Department of Agriculture (USDA) to study how microorganisms brought into food processing facilities by fruit protect Listeria monocytogenes within biofilms.
The European Food Safety Authority (EFSA) released an in-depth report on the potential future impact of new and evolving foods, technologies, and priorities, to help identify areas for research and collaboration.
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