According to scientists, no interventions precisely control Campylobacter on meat.

Several methods have been tested with mixed success. Some showed promise in reducing prevalence in specific stages of production, while others had little to no effect.

The UN Food and Agriculture Organization (FAO) and World Health Organization (WHO) document found

Continue Reading Experts evaluate methods to control Campylobacter in chicken meat

Scientists have looked at a range of interventions related to Campylobacter in poultry meat.

The Joint FAO/WHO Expert Meeting on Microbial Risk Assessment (JEMRA) reviewed recent data and evidence and provided scientific advice on control measures for Campylobacter jejuni and Campylobacter coli in the broiler production chain.

Campylobacter was behind

Continue Reading Experts assess methods to control Campylobacter in poultry

Multiple interventions are needed to control Salmonella in chickens raised for human consumption, according to scientists.

Findings come from a Joint FAO/WHO Expert Meeting on Microbial Risk Assessment (JEMRA) on the pre- and post-harvest control of Salmonella in poultry meat. Experts reviewed recent data and evidence to provide scientific advice

Continue Reading No single solution to control Salmonella in poultry meat, say experts

Advice on Salmonella control at hatcheries initially worked to reduce contamination but the success was not maintained over the long-term, according to a study.

Researchers investigated the Salmonella status of 23 broiler hatcheries in Great Britain and the changes in prevalence and distribution of Salmonella in contaminated sites after guidance on control was provided.

Results indicate

Continue Reading Study shows Salmonella control advice only had a short-term impact on hatcheries

The Queensland egg industry has strengthened its biosecurity, hygiene and product quality processes to minimize the risk of Salmonella Enteritidis.

Safe Food Production Queensland (Safe Food) and the Queensland, Australia, egg industry developed a new Salmonella Enteritidis Prevention Plan (SEPP). Safe Food regulates the primary production and processing of meat,
Continue Reading Queensland egg sector strengthens Salmonella plan

Dutch researchers have advised freezing filet americain to reduce infection risk from the microscopic parasite Toxoplasma.

If filet americain, known in the United States as steak tartare, is frozen for a minimum of 48 hours at a temperature of minus 12 degrees, a Toxoplasma infection can be prevented. Steak tartare
Continue Reading Scientists say freezing steak tartare can decrease Toxoplasma infections

Forget the food trucks or military posts or even college and university campuses. If you want to know which is among the fastest growing segments for restaurant food, it is a category the National Restaurant Association calls “retail-host restaurants.” It is a label that captures all those in-store restaurants that
Continue Reading Retail-host restaurant trend is not without food safety concerns