Current antimicrobial compounds used by meat industry to destroy E. coli O157:H7 are effective against non-O157 STEC, according to an AMIF-funded study conducted by researchers at the Agricultural Research Service’s Meat Animal Research Center.
Tom Chestnut, vice president for Supply Chain Food Safety and Quality for NSF International, discusses the impact of the Food Safety Modernization Act.
According to the Centers for Disease Control and Prevention (CDC) 2011 Estimates of Foodborne Illness in the U.S., the top five pathogens that contribute to domestically acquired foodborne illness are Norovirus, Salmonella (nontyphoidal), Clostridium perfringens, Campylobacter spp. and Staphylococcus aureus.
Tremendous progress has been made in providing consumers with food that is consistently safe. Credit for this success is shared among industry, innovators, researchers, public-health surveillance and regulators (yes, regulators most certainly deserve a piece of the credit).
Nearly three years after Maple Leaf Foods began to overhaul its food-safety culture, the company’s commitment to ensuring safe products has become the bedrock of its business.
Although Maple Leaf Foods has always been committed to food safety, the deadly 2008 listeriosis outbreak traced back to some of its products forced the company to adopt more rigorous food-safety processes.