Food Safety

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If a disease outbreak occurs in today’s interconnected global economy, the stakes are higher than usual: Expect lost domestic and international sales, a damaged reputation, and even a hit to the U.S. economy from lost trade and employment.

Lee Bros. Foodservice Inc., a San Jose, Calif., establishment, is recalling 740 pounds of sausage products that may be contaminated with Staphylococcus aureus enterotoxin, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today.

A bipartisan group of U.S. lawmakers is trying to bar Chinese poultry from federal school lunch and other nutrition programs because of China's poor record on food safety, reports the Los Angeles Times.

Consumer Reports found bacteria that could make consumers sick on nearly all of the 316 raw chicken breasts purchased at retail nationwide.

Antimicrobial solutions are used to reduce contaminants on raw foods such as meats, vegetables and fruits.

USDA has not found China's poultry slaughter system to be equivalent and therefore poultry slaughtered in China is not allowed to be imported to the United States.

The sooner one finds out a food product meets quality and safety requirements, the sooner it can be sold.

Reser’s Fine Foods, a Topeka, Kan. establishment, is expanding its recall of chicken, ham and beef products to include all products produced between Oct. 10 and Oct. 25, 2013.

Thermal treatments are critical in controlling foodborne pathogens in ready-to-eat meat and poultry products.

It represents a decrease of over 120 percent during the past five years.