Articles Tagged with ''foodborne illnesses''

Rapid testing for pathogens in meat and poultry plants is crucial for minimizing the risk of foodborne illness, protein contamination and spoilage. Yet, getting accurate readings can be difficult.

According to industry estimates, at least one-third of food recalls in North America may directly be related to sanitation, hygiene and material handling issues in food facilities. On an associative note, the CDC lists unsanitary equipment and surfaces as one of the top five contributing factors of foodborne illness outbreaks.

For years, experts and analysts have predicted a future in which artificial intelligence (AI) and machine learning would revolutionize the industry. By all indications, the future is here.

On June 4, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS, or the agency) published a Federal Register notice, Expansion of Shiga Toxin-Producing Escherichia coli Testing to Additional Raw Beef Products. 

The three main components of pre-harvest intervention — probiotics and prebiotics in animal feed, pathogen resistance through vaccines or antimicrobials, and biosecurity protocols — all work together to reduce foodborne pathogens in beef, poultry and pork. Each operation, however, has to tinker with the formula to create its ideal solution.

As most of you know, as a food industry lawyer, I have represented the food industry for over 20 years. During the course of that time, I have closely tracked evolving USDA policy, the strengthening of FSIS inspection and surveillance programs, the continuing parade of food product recalls, and the nearly monthly emergence of new foodborne illness outbreaks.

One of the greatest challenges facing the meat and poultry industry is how best to supply safe and nourishing produce as the global population continues to rise.

There are several factors that can make controlling Salmonella in poultry difficult. Chief among them is the long-standing perception held by some operations that processing-plant interventions can eliminate most of the risk associated with any potential threat.

Investments in food-safety apparel and training workers to properly wear and handle garments seems a natural course for meat and poultry processors.