The U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) has developed new pathogen reduction performance standards for control of Salmonella and Campylobacter in chilled carcasses at
“The USDA has moved at glacial speeds on controlling Campylobacter in the chicken industry,” so says Caroline Smith DeWaal, director of food safety for the Center for Science in the
We all know or should know that many chickens contain either Salmonella or Campylobacter or both and that these bacteria can cause disease. Every couple of years Consumer Reports tests
A few years ago I came back from a vacation to find my office covered in Shigella–not microscopic foodborne illness-causing bacteria, but giant, stuffed Shigella from www.GiantMicrobes.com
The poultry industry’s anti-microbial actions from the “re-hang” to the “post-chill” steps in the young chick slaughter process are dramatically reducing Salmonella and Campylobacter contamination on the birds, a
The Center for Foodborne Illness Research & Prevention (CFI) recently released a report reviewing and highlighting the long-term health consequences of five foodborne illnesses: Campylobacter, E. coli O157:H7, Listeria
Raw milk-related bacterial outbreaks have been an unfortunate and expanding part of business at Marler Clark. Although not an every year occurrence, and we do not get retained in all
Last month, state agencies in Wisconsin warned the public not to drink raw milk after 13 people in the southeastern part of the state had become ill shortly after consuming