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Food Safety News

Breaking news for everyone's consumption

Carl Custer

Controlling Salmonella in Raw Foods


One of the arguments against attempts to control Salmonella is that it is naturally occurring and impossible to eradicate. According to several scientific studies, that is not true. During 1978-1981, B.S. Pomeroy at the University of Minnesota grew Salmonella-free turkeys primarily by selecting Salmonella-free hatchlings, feeding Salmonella-free feed and isolating the flock. “Hatching eggs from… Continue Reading

Salmonellosis Prevention: The Warning Labels Are Enough


Food Safety and Inspection Service (FSIS) labels are not always informative. The warning label prescribed in 9 C.F.R. 317.2(l) and 381.125(b) has faded into the background of consumer’s awareness by overuse. Other terms such as “uncooked” or “ready to cook” for partially cooked or breaded products are not as clear as “raw” or “contains raw… Continue Reading

Salmonella: The Bacterium


The genus Salmonella is diverse. Currently there are three recognized species: S. enterica, S. bongori and S. subterranean, with S. enterica the most important specie affecting human and food animal health. However, even the species S. enterica is diverse. Unlike most bacterial genera, Salmonella is best known by the Kauffman-White system serotypes that are based… Continue Reading

Salmonellosis: The Problem


In 2013, the U.S. Centers for Disease Control and Prevention (CDC) reported that more than 500 people were sickened by seven strains of Salmonella Heidelberg linked to chicken. However, salmonellosis caused by Salmonella Heidelberg is only in fourth place, according to CDC’s outbreak data; in 2011, it was only in seventh place. Salmonellosis is “old… Continue Reading