I will never forget the week of January 1, 2021, hearing every person I encountered, whether it was family, friends, neighbors, colleagues, clients, or the clerk at the local grocery store, proclaim in cheerful form, “Thank Goodness 2020 is behind us!” Most would go on to proclaim further, many in an even brighter tone, “I can’t wait for 2021!” Neither could I.

The agency is initiating several key activities to gather the data and information necessary to support future action and move closer to a 25% reduction in Salmonella illnesses.

Every year at this time, I pore over the CDC reports on foodborne outbreaks, FDA and FSIS recalls, death certificates from the CDC database, and more, looking for trends to see where we have been over the last 12 months and try to get a glimmer of where we are headed.

In 1987, the Meat Science Research Laboratory, Agricultural Research Service of the United States Department of Agriculture, prepared an Israel — United States Binational Industrial Research and Development (BIRD) Foundation funding request to reduce the presence of pathogenic bacteria such as Salmonella on poultry and to more readily remove feathers during processing.

Over the last two decades, undeclared allergens have accounted for nearly 45% of all food product recalls. 

As of August 25, 2021, a total of 36 people infected with either the Salmonella Infantis (13) or Salmonella Typhimurium (23) strain have been reported from 17 states.

“Not all beef trim is created equal,” says Christopher Kerth, Ph.D., associate professor of meat science at Texas A&M University, based in College Station, Texas.

A recent spate of high-profile ransomware attacks has caught many off guard. Unfortunately, this sort of attack is in its relative infancy.