طراحی وب سایت

the usda’s food safety and inspection service (fsis) has said it is suspending testing of dry and semi-dry fermented sausages for e. coli o157:h7 after not finding a single positive result for nine years. despite testing more than 10,000 samples, the agency said it has not found any positive results for the e. coli strain from such products from 2000 to 2009. fsis said that laboratory resources dedicated to testing for e.

usda’s food safety and inspection service issued a notice advising inspection program personnel that, under some circumstances, raw meat and poultry products are not subject to salmonella testing as previously outlined in federal register notice, 73 fr 4767. according to the agency’s most recent notice, establishments that process “all its products into ready-to-eat (rte) product or moves all its raw products for further processing into rte product at another federally inspected establishment” are excluded from the salmonella verification testing program schedule.

six cases of salmonella in sprouts were reported in the us this week. the news comes but a few days after us agriculture secretary reports on a dramatic fall in the rate of salmonella in raw meat and poultry. in europe, food safety becomes key issue over enlargement. the food and drug administration (fda) this week repeated its earlier advice about eating raw sprouts following cases of salmonella in oregon.

speed is essential for pinpointing the source of food contamination and saving lives, according to a new study examining the 2008 salmonella outbreak caused by mexican peppers, but first linked to us tomatoes. epidemiologists from the centers for disease control and prevention (cdc), writing in the new england journal of medicine , said that better traceability, better understanding of how foods become contaminated on farms, and continued exploration of alternative hypotheses during an outbreak are necessary to reduce the impact of such occurrences in the future.

the us federal government has introduced new standards on salmonella and campylobacter in poultry with the aim of eliminating 65,000 foodborne illnesses a year. the new inspection rules, which refer to young chickens and turkeys, require companies to reduce the percentage of samples testing positive for a given pathogen to a certain level. they are the first such standards to be introduced for campylobacter, and the first revision to the salmonella standards for chicken since 1996 and for turkeys since the first standards were set in 2005.

the usda’s food safety and inspection service (fsis) is seeking comment on proposed measures to enhance food safety. the proposed rule would implement a provision of the 2008 farm bill and is a priority for the food safety working group (fswg). "one year ago the president called on government to do more to ensure our food is safe, and we are working aggressively every day to improve the food safety system in the united states," said agriculture secretary tom vilsack.

meatingplace reported that, at a one-day seminar on e. coli o157:h7 prevention presented by the north american meat processors association, daniel engeljohn, deputy assistant administrator for usda’s food safety and inspection service (fsis), said salmonella accounted for the majority of foodborne illnesses in 2009. of the estimated 286,040 cases of human illness associated with meat, poultry and egg products 272,522 were caused by salmonella; 12,240 cases were caused by e.

the food safety and inspection service (fsis) issued a supplemental proposed rule that, if finalized, will amend the federal meat and poultry products inspection regulations to require nutrition labeling of the major cuts of single-ingredient, raw meat and poultry products, unless an exemption applies. specifically, under the “provisions of the supplemental proposed rule” fsis is requesting comments on whether nutrition information should be allowed on point-of-purchase materials for ground or chopped products, as an alternative to requiring nutrition information on the product labels.

despite recent recalls, the us beef industry is investing in research and new technologies to ensure beef safety and prevent e. coli contamination, claim industry representatives. the beef industry food safety council (bifsco), which includes cattle producers, feeders, processors and scientists as well as retailers and foodservice operators, said the beef industry invests $350m annually in beef safety efforts.