Items Tagged with 'salmonella'

The U.S. Food and Drug Administration reported that 40 environmental samples tested positive for seven different strains of salmonella.

FoodNet, which is a collaboration between the CDC, USDA FSIS, FDA and 10 state health departments, previously tracked infections caused by eight pathogens. As of July, monitoring is required for only two pathogens. 

Based on epidemiological information collected by the CDC, 79 people infected with the outbreak strain have been reported from seven states.

As of May 16, 26 people from 15 states have been infected with the outbreak strain of Salmonella montevideo.

There are several cleaning and sanitation methods—each with their own unique capabilities. Combining methods with a plan in place can help ensure that products are safe and the facility and its equipment are free of foodborne bacteria.

Leafy greens have had a checkered past in terms of food safety — it’s been suspected that pre-harvest irrigation water may have spread E. coli and Salmonella to these vegetables.

The USDA’s proposed framework for controlling Salmonella in poultry processing facilities is a big step forward in the fight against foodborne outbreaks. Adjusting to the framework will take effort from poultry processors—but with the right chemistries and strategies, they can position themselves to thrive in this new environment.

SunFed Produce, LLC, Baloian Farms of Arizona Co., Inc. and Russ Davis Wholesale have initiated voluntary recalls of cucumbers grown by Agrotato, S.A. de C.V. in Sonora, Mexico.

This study is intended to help the FDA and the local growing community better understand the source of pathogens, their persistence, and how they transfer through the growing environment to help inform food safety practices.

High humidity exposure and the water-soaking symptom caused by X. vitians also enhance the ability of salmonella to rapidly grow in lettuce, and climate change is predicted to increase humid periods.