Maybe if USDA’s Food Safety and Inspection Service (FSIS) did not allow so much Salmonella to get into ground turkey in the first place, the current outbreak could have
Denmark takes its Salmonella seriously – even in raw poultry.
Since the beginning of this year, Denmark has recorded seven recalls of raw poultry products due to Salmonella contamination. The recalled
GeneSeek, the Lincoln, NE-based unit of Neogen that traced the linage and genetics behind the first U.S. case of mad cow disease in 2003, is back in the news
One of the nation’s largest beef processors announced Thursday that it has begun testing for six poisonous strains of E. coli in addition to E. coli O157:H7 — the
Meat and poulty producers will soon be required to keep products being tested for pathogens off the market until all samples have been cleared. This practice could prove extremely challenging
Sampling and testing for E. coli O157:H7 is being increased during August and September at mid-sized to large ground beef processing plants, the USDA’s Food Safety and Inspection
The U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) has posted a notice on a few proposed policy changes to its Salmonella Initiative Program, which aims
A new method of testing food for Salmonella contamination using recombinant bacteriophage proteins is both faster and can be applied to larger food samples, says its French manufacturer.
It is
A test to help determine whether a pregnant woman or a person with swollen lymph nodes has a recent Toxoplasma gondii infection has been cleared by the U.S. Food
The American Meat Institute (AMI) reported a few days ago that new federal data show that E. coli O157:H7 is found in less than one quarter of one percent
The U.S. Food and Drug Administration Friday cleared the first test for Staphylococcus aureus (S. aureus) infections that can quickly discern whether the bacteria are methicillin resistant (MRSA) or
A paragraph in this week’s Government Accountability Office report on USDA’s school meal safety policies confirms that the Food Safety and Inspection Service has developed “standardized tests” to