Researchers at Washington State University have found that a compound in garlic is 100 times more effective than two popular antibiotics at fighting the Campylobacter bacterium, one of the most common causes of intestinal illness. Their work was published recently in the Journal of Antimicrobial Chemotherapy.
Ecolab has launched a Poultry Export Program featuring Inspexx 150, a peroxyacid-based antimicrobial food additive for treatment of poultry carcasses, parts and trim.
The North American Meat Processors Association (NAMP) has announced the first of two Campylobacter workshops in 2012 on March 6 - 8, at Auburn University.
The Food Safety and Inspection Service has issued FSIS Notice 31-11: New Performance Standards for Salmonella and Campylobacter in Chilled Carcasses at Young Chicken and Turkey Slaughter Establishments.
Researchers at the University of Florida Emerging Pathogens Institute have identified the Top 10 riskiest combinations of foods and disease-causing microorganisms, providing an important tool for food safety officials charged with protecting consumers from these costly and potentially life-threatening bugs.
