The number of Salmonella cases in England has returned to pre-COVID-19 pandemic levels and 11 outbreaks were reported in 2022.

Salmonella Enteritidis went back to being the most frequently reported serovar and Salmonella Typhimurium infections also increased, said the UK Health Security Agency (UKHSA).

In 2022, there were 8,125 Salmonella

Continue Reading Salmonella infections return to pre-pandemic levels in England

The Waitrose grocery chain blamed factors outside the control of the retailer and its supply base for poor Campylobacter in chicken results.

The Food Standards Agency (FSA) maximum target level is up to 7 percent of birds with more than 1,000 colony-forming units per gram (CFU/g) of Campylobacter.

Waitrose and

Continue Reading Waitrose points to ‘external factors’ for high Campylobacter results

A study in Turkey has found nearly 40 percent of chicken products sampled contained Salmonella.

Researchers investigated prevalence, antibiotic resistance, and genomic diversity of Salmonella in raw poultry meat products across Turkey.

A total of 293 samples were collected, including chicken breast, skinned drumstick, skinned chicken chop, wing, chicken offal

Continue Reading Turkish study reveals high prevalence of Salmonella in poultry meat

Representatives from the poultry meat sector in Poland have responded to reports in the United Kingdom about the risk of Salmonella in products.

Broadcaster ITV and The Bureau of Investigative Journalism said UK food safety chiefs were considering banning some poultry products from Poland because of Salmonella.

The National Poultry Council

Continue Reading Polish poultry meat sector insists products are safe

Campylobacter infection is more often of domestic origin in Finland than previously thought, according to scientists.

To identify sources for domestic Campylobacter infections, researchers analyzed patient data from the Finnish Infectious Disease Register (FIDR) in 2004 to 2021 and outbreak data from the National Food- and Waterborne Outbreak Register (FWO Register) in 2010

Continue Reading Researchers gauge domestic Campylobacter situation in Finland

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

Managing Campylobacter in chicken flocks and their meat is challenging, according to a study looking at surveillance methods in Europe.

Researchers compared the different programs for Campylobacter in broiler production across EU countries to identify the most promising practices to control the pathogen.

Campylobacter infections are often related to eating undercooked poultry meat

Continue Reading Scientists compare Campylobacter surveillance plans in Europe

Researchers have raised questions about the threat Yersinia enterocolitica poses to public health.

The study, involving the Quadram Institute, University of East Anglia, and the UK Health Security Agency (UKHSA) found diverse populations of Yersinia enterocolitica on foods.

The number of yersiniosis cases is low, but it is likely there

Continue Reading Yersinia findings in UK prompt call for better surveillance