In the ongoing war against pathogens in meat and poultry plants, bacteriophages are becoming a potentially potent weapon.

What if the key to improving food safety in thermal processing — heating, cooking and smoking — is more water?

A misconception in the poultry industry is that processing can solve all pathogen challenges. Learn how Salmonella vaccines can help take pressure off in-plant interventions, lowering Salmonella loads before the birds reach the processing facility.

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.

Bacterial pathogens, such as Salmonella spp. and Campylobacter, continue to be the leading suspected causes of foodborne illnesses from poultry products today.

Another recall just came across the news feed. A few minutes before that, there was a news flash about a foodborne outbreak. It got me to thinking: What is the correlation, if any, between the foodborne outbreaks and recalls?

The notice proposes updated Salmonella performance standards for raw ground beef and new performance standards for beef manufacturing trimmings for establishments that produce more than 50,000 pounds of these products per day.