New Salmonella, Campylobacter performance standards for poultry proposed

The U.S. Department of Agriculture’s (USDA) Food Safety and Inspection Service (FSIS) has proposed new federal standards to reduce Salmonella and Campylobacter in ground chicken and turkey products as well as raw chicken breasts, legs and wings. Development of these new standards is a major step inthe FSIS’s Salmonella Action Plan, launched in December 2013 […]

Anatomy of a pathogen: Listeria

Listeria is a common family of bacteria that can be found in the soil, water and even in some animals (including poultry and cattle). One member of the Listeria family is one of the major foodborne pathogens—alongside Salmonella and E. coli 0157:H7—and also one of the more dangerous ones, as it can survive not only […]

Top 10 food parasites

When many people think about properly preparing their food to help eliminate food safety risks, they are often worried about key pathogens, such as E. coli or Salmonella. These pathogens can be very dangerous—most of the illnesses, hospitalizations and deaths from food poisoning are caused by major pathogens.

But a new report from the World […]

Safety matters: Poultry

In the United Kingdom (UK) this week, we are celebrating Food Safety Week (June 16–22). This year, the annual awareness campaign is focused on the safety of raw chicken and foodborne pathogen risks from not storing, preparing or handling properly.

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