Articles Tagged with ''Salmonella''

FSIS was notified of, and is investigating with the State of Minnesota, a Salmonella Enteritidis illness cluster on June 23, 2015.

In 2014, rates of infection from a serious form of E. coli and one of the more common Salmonella serotypes decreased compared with the baseline period of 2006-2008.

The presence of Salmonella in beef products and development of methods to prevent that presence have been focal points for all sectors of the beef industry in recent years.

On Jan. 26, 2015, the Food Safety and Inspection Service (FSIS) published a Notice in the Federal Register regarding Salmonella performance standards.

The session will take place on Tuesday January 27th at 1:30 in Hall B at the Tech Exchange.

Foster Farms has maintained an average Salmonella prevalence level of two percent for the last nine consecutive months.

New federal standards would reduce Salmonella and Campylobacter in ground chicken and turkey products as well as raw chicken breasts, legs and wings.

The poultry industry in the United States and globally has been faced with many challenges over the years in the continued process of economically producing safe, wholesome products for a wide range of consumer needs.

Presentation at National Delmarva Meeting details internal data analysis program to ensure consistent low incidence.

The 28,980 pounds of chicken products that may be contaminated with a particular strain of Salmonella Enteritidis.