New compliance guidelines for controlling Salmonella in hog slaughter facilities will be published in the Federal Register on Monday, according to an announcement by the U.S. Department of Agriculture’s Food Safety and Inspection Service.
In a press release, the agency stated that the guidance provides information on best practices that may be applied at hog slaughter facilities to prevent, eliminate or reduce levels of Salmonella on hogs at all stages of slaughter and dressing. FSIS is seeking public comment on the guidance, which is said to represent the agency’s current thinking on preventing Salmonella contamination at hog slaughter facilities. According to the press release, FSIS is issuing the guidance because pork has recently been implicated in a number of Salmonella outbreaks. The plan lists a number of actions FSIS intends to take to reduce Salmonella-related illnesses from FSIS regulated products, pursuant to the agency’s Salmonella Action Plan. A 60-day comment period is being provided for this guidance document, which may be updated in response to comments received before the comment deadline. FSIS has posted the information at Regulations.gov. Comments can be submitted online, by mail or by hand-delivery:
Mail, including CD-ROMs, etc.: Send to Docket Room Manager, U.S. Department of Agriculture, Food Safety and Inspection Service, Patriots Plaza 3, 1400 Independence Ave., SW, Mailstop 3782, Room 8-163B, Washington, D.C., 20250-3700.
Hand- or courier-deliver submittals: deliver to Patriots Plaza 3, 355 E. St., SW, Room 8-163B, Washington, D.C., 20250-3700.
The News Desk team at Food Safety News covers breaking developments, regulatory updates, recalls, and key topics shaping food safety today. These articles are produced collaboratively by our editorial staff.
Bongkrekic acid and the illegal use of a substance to give the appearance of fish freshness were examples of emerging risks discussed in a recent report about problems in Europe
The majority of countries are finding implementing food safety culture controls difficult, according to a European Commission survey.
The report looked at the state of food safety culture controls in
Ireland’s largest Listeria outbreak and plans to introduce a food hygiene rating system are among the highlights of the Irish food agency’s annual report.
According to the Food
The European Commission has assessed histamine controls in fishery products with training highlighted as one of the major problems.
Histamine toxicity, also known as scombroid poisoning, is associated with consumption
Public health authorities in Malta are investigating four cases of hepatitis A associated with a food establishment.
People who ate at Deli and Co in Ħal Qormi, between June 17
Coaticook brand white cheddar cheeses are being recalled in Canada because of contamination with Listeria monocytogenes.
There are 33 products covered by the recall. The products were distributed in Quebec.
Highline brand organic mini Bella sliced mushrooms are being recalled in Canada because of contamination with Listeria monocytogenes.
The recall was triggered by test results from the Canadian Food Inspection
