USDA’s Food Safety and Inspection Service (FSIS) has announced the availability of revised guidelines to assist poultry establishments in controlling Salmonella and Campylobacter in raw poultry.
FSIS has revised
The number of infections from gastrointestinal viruses dropped but bacterial pathogen reports did not go down much in South Korea during the coronavirus pandemic, according to a study.
Such viruses
The number of foodborne infections decreased in Sweden in 2020, according to a report on the surveillance of infectious diseases in animals and humans.
Reports of Campylobacter, cryptosporidium, E. coli,
A survey on ground beef in Scotland has found low levels of Campylobacter, Salmonella and Shiga toxin-producing E. coli (STEC).
The work, funded by Food Standards Scotland, was done in
The Food Standards Agency’s chief scientific advisor has said potential trends in foodborne infections must be monitored after a decline during the COVID-19 pandemic.
Robin May said data from
Toxoplasma gondii is at the top of a risk ranking report of 20 pathogens in Norway.
It was followed by Campylobacter, Echinococcus multilocularis, enterohaemorrhagic E. coli (EHEC), Listeria monocytogenes, and
A surveillance project in Denmark using whole genome sequencing has found many Campylobacter infections are not sporadic and helped uncover a large outbreak.
The study showed that roughly half of
A study from the Roslin institute published in BMC Genomics has identified genes in chickens that could offer resistance to harmful bacteria commonly found in poultry and could inform ways
None of the top nine retailers in the United Kingdom reported Campylobacter in chicken test results near the FSA limit in the first three months of this year.
The Food
Finland reported a record number of Listeria infections this past year with the figure almost twice as high as 2019.
The 93 Listeria infections in 2020 were nearly double the
Opinion
I don’t watch Fox, I value my grey matter.
Someone sent me Tucker’s Friday segment “asking” about the CDC warning of the risks of poultry and Salmonella.
Taking action to prevent foodborne illness is one of the priorities identified by Food Standards Scotland (FSS) as part of its new 5-year strategy.
Reported cases of foodborne disease have
