whole-genome sequencing

ST. LOUIS — Manufacturers of raw, frozen, breaded and pre-browned stuffed chicken products should expect a visit this summer by inspectors from the field operations office of USDA’s Food Safety and Inspection Service (FSIS). chickenkiev_406x250According to FSIS scientist Jennifer Sinatra, the visits are part of the agency’s continuing regulatory activities, 
Continue Reading IAFP 2016 — Raw labels and better cooking instructions are not enough

A new interim report from the U.S. Food and Drug Administration (FDA) measuring antimicrobial resistance in Salmonella isolated from raw retail meat and poultry found both encouraging and concerning trends. http://www.dreamstime.com/stock-photography-salmonella-food-poisoning-concept-awareness-prevention-image33467602The report included whole-genome sequencing data for the first time, FDA noted, and analyzed data from January 2014 through June
Continue Reading Good and bad news about Salmonella in retail meat, poultry

It’s not every day that you see an outbreak of foodborne illness spanning five years. But that’s what happened with a Listeria outbreak first announced 10 days ago by the Centers for Disease Control and Prevention (CDC). Just last month, it was whole-genome sequencing that connected together the 24 illnesses
Continue Reading Don’t Forget the Epidemiology: Unraveling a Five-Year Listeria Outbreak

Food Safety News sat down with McGill University Associate Professor Lawrence Goodridge, Ph.D., at IAFP 2015 in Portland, OR, in late July to discuss Salmonella and his team’s new $10-million research project aimed at significantly enhancing our understanding of the bacterium.

Watch the interview here, or skip below for highlights
Continue Reading IAFP 2015: Interview with Lawrence Goodridge, Professor and Salmonella Researcher

http://www.dreamstime.com/royalty-free-stock-images-salmonella-bacteria-blue-background-microbiology-image43059399A food safety team at Montreal’s McGill University has been awarded $10 million for a study intended to answer remaining questions about Salmonella and how food growers can better prevent its contamination. The research team, led by McGill Food Safety Associate Professor Lawrence Goodridge, Ph.D., will first sequence the genomes
Continue Reading McGill Food Safety Team Gets $10 Million for Salmonella Research