Antibiotic resistance in foodborne germs is an ‘ongoing public health threat’, according to the US Centers for Disease Control and Prevention (CDC), exactly the same message it delivered last year.
The news on foodborne infections is ‘mixed’ according to the US Centers for Disease Control and Prevention (CDC) with some infections declining but others increasing and most not changing.
The risk of transmission of the Ebola virus via food imported into the EU remains a theoretical possibility only and has never been demonstrated in practice, according to the European Food Safety Authority (EFSA).
The USDA-FSIS has extended the comment period for proposed standards to reduce Salmonella and Campylobacter in ground chicken, turkey products and raw chicken parts.
Food-borne illnesses such as Salmonella and Campylobacter could become harder to treat as resistance to antimicrobial drugs remains at significant levels.
Salmonella was still detected in a kebab and a quail roulade when they were cooked following label instructions supposed to be enough to eradicate the pathogen, according to research.
Arrayit Corporation has signed an agreement with the US Department of Agriculture (USDA) around pathogen detection and is also working with a team from the Food and Drug Administration (FDA).
Salmonella and E. coli were found in fresh herbs sold at farmers’ markets but the sources and extent of contamination remains unclear, according to a study.
Performance of laboratories showed improvement in a second assessment but participant numbers could have been higher, according to an EU report on the quality of Listeria typing.
AFNOR has invited laboratories and specialists in food microbiology to contribute on three reference standards to verify compliance with microbiological criteria in food.
Micro Imaging Technology (MIT) and Northern Michigan University (NMU) are investigating an alternative pathogen sample preparation method that could provide a specimen test turnaround time of four to five hours.
The European Food Safety Authority (EFSA) has said that the time between slaughter and mincing of meat can be extended without detrimental effects on public health.
Incorporating essential oils (EOs) into nanocomposite films could control food pathogens and maintain the necessary barrier properties, according to research.
The compliance guideline for firms to follow to meet the Listeria Rule has been updated by the US Department of Agriculture’s Food Safety and Inspection Service (USDA-FSIS).
PathoGenetix has demonstrated culture-independent identification and strain typing of multiple Salmonella serotypes from enriched food samples using their Genome Sequence Scanning (GSS) technology.
Roka Bioscience’s system to detect foodborne pathogens and environmental samples has been adopted by the Department of Defense (DoD) Food Analysis and Diagnostic Laboratory (FADL).
Washing raw chicken is still common despite the risk of cross contamination and spreading foodborne pathogens such as Salmonella and Campylobacter, according to US researchers.
A list of available test kits for validated for detection of foodborne pathogens has been published by the USDA-FSIS (US Department of Agriculture-Food Safety and Inspection Service).
Combining Radio Frequency (RF) with convection cooking resulted in similar or better reductions of pathogens in ground meat compared to convection only, according to researchers.
