Articles Tagged with ''Salmonella''

So far, 2013 has been both a good and bad year for food safety. The good: We have made many advances, laboratory tests are getting faster and more accurate, food-safety programs are becoming more robust, and we have learned a lot about Salmonella and are realizing the true challenge it presents.

On August 28th, the Food Safety and Inspection Service (FSIS) published a Notice in the Federal Register announcing proposed changes to the agency’s Salmonella sampling program for raw beef.

In food safety, the stakes are high. If a food processor doesn’t take a proactive food-safety stance, and then experiences a recall due to E. coli or Salmonella, it could put the company out of business.

The National Poultry Improvement Plan (NPIP) was established in response to a need to control diseases whose existence was incompatible with the development of a modern poultry industry.

This system is focused on Salmonella, which comprises nearly half of all pathogen testing.