USA: Reorganize primary federal food safety functions into a single agency
Reorganize Primary Federal Food Safety Functions into a Single Agency, the Federal Food Safety Agency Departments of Agriculture and Health and Human Services.
Page 3 of articles about zoonose
Occupational disease risks for handlers of pigs and pork
Most infections with occupational diseases occur at slaughter, when humans handle potentially infected meat or body fluids. We’ll introduce two major ones here: erysipelas and S. suis infection.
Salmonella control in pigs in the USA – focus on slaughter hygiene
After over 20 years of research effort, the question of how to balance efforts in Salmonella control among the preharvest, harvest, and post-harvest sectors remains alive, but ‘silver bullets’ for on-farm control of Salmonella in pigs have proven elusive.
Monitoring for Salmonella in swine in The Netherlands
In most fattening herds, the biggest risk for the finisher pigs to become infected with Salmonella is the within-farm contamination cycle of Salmonella. The biggest risk for introduction of Salmonella is buying infected piglets.
Feeding sodium butyrate in the late finishing diets for Salmonella prevalence
Sodium butyrate supplementation in finishing diets may reduce Salmonella carriage, shedding and seroprevalence in commercial conditions.
New EU reference laboratory for foodborne viruses
On 16 December 2016 the Commission launched a call for applications to select and designate an EU reference laboratory in the field of foodborne viruses.
Diversity of Yersinia enterocolitica in French slaughterhouses
It is important to study the diversity of the strains of Yersinia enterocolitica in order to better understand the risk they represent for humans.
USDA expands meat and poultry hotline hours
USDA expands meat and poultry hotline hours to further provide food safety information to consumers.
The German Salmonella serological monitoring programme
Several reasons explain the failure of the German Salmonella Monitoring Programme to result in a continuous reduction of the frequency of salmonella-carrying pigs sent to slaughter at a national level.
USA: Campylobacter, Salmonella led bacterial foodborne illnesses in 2016
CDC’s Foodborne Diseases Active Surveillance Network (FoodNet) report provides the most up-to-date information about foodborne illnesses in the United States.
Pigs, people, and flu
Exhibition pigs should be isolated from herd mates and observed for clinical signs of influenza for at least seven days after an exhibition to prevent transmission to pigs that did not attend the fair.
Salmonella control in the pig and pork production in Denmark – lessons learnt
The success of the Danish salmonella program in pigs and pork is a result of improvements in slaughterhouse hygiene, more than it can be attributed to control in primary production. Today focus is on the end result, measured as carcass prevalence.
FDA, USDA and CDC map out 5-year Foodborne Illness Plan
The IFSAC Strategic Plan outlines goals and objectives for the five-year time period from 2017 through 2021.
Update on Salmonella control programs
Control programs, which should have started in 2012, have not yet been implemented in most European countries today
Livestock associated MRSA – what is the appropriate level of concern?
After more than a decade there is little to suggest that LA-MRSA poses an imminent threat to public health, even in countries where prevalence is high in pigs.
European Union: Salmonella outbreaks has fallen by 41% since 2010
There were 4,362 reported foodborne outbreaks in 2015. The most common cause of outbreaks was Salmonella associated with consumption of eggs. However, the number of Salmonella outbreaks has fallen by 41% since 2010.