Articles Tagged with ''Salmonella''

NCC finds proposed rule will have a disproportionately negative impact on small and very small establishments.

FSIS finalizes three-year effort to reevaluate their strategy for controlling Salmonella rates in poultry.

Twenty years ago, very few industry observers would have predicted that, at some point in our future, USDA would declare Salmonella to be an adulterant in poultry products. 

USDA's FSIS announces the Neogen Molecular Detection System as its primary method for the detection of Salmonella and Listeria monocytogenes in meat and poultry products.

NCC estimates that on an annual basis, over 200 million servings of this product will be lost, 500–1000 people will lose their jobs, and the annual cost to industry is significantly higher than USDA’s estimates.

FSIS considers any raw breaded stuffed chicken product that tests positive for Salmonella at one colony-forming unit per gram or higher to be adulterated.

Human illnesses caused by Salmonella has been an issue that the Centers for Disease Control and Prevention (CDC) and USDA’s FSIS have been grappling with for many years.

Researchers build a quantitative microbial risk assessment of Salmonella in poultry products to assess the likely impact on foodborne disease of interventions, performance standards and regulations targeting Salmonella levels and/or specific serotypes.

The 'Chevron doctrine' remains among the most cited and controversial legal doctrines in modern American jurisprudence.

An undetermined amount of RTE meat charcuterie products containing coppa may be under processed, which may have resulted in possible contamination with foodborne pathogens.