In 2015, the USDA/FSIS developed a new pathogen reduction standard for Salmonella. The standard for chicken parts permitted 15.4 % positivity; it represents a 30 % reduction in the occurrence of Salmonella-in chicken parts samples. In 2022 the FSIS demonstrated over 75% reduction in Salmonella contamination of chickens and chicken parts. The study found that the intended 25 % reduction of Salmonella contamination was probably achieved for minced turkey, but not for minced chicken. However, the reduction in the presence of Salmonella did not result in a reduction in Salmonella illnesses. Consumer Report (CR) published their own data, they found...
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A new report: FSIS Foodborne Illness Outbreak Investigations, Fiscal Year 2021
FSIS issued a report on Foodborne illness outbreaks that may involve FSIS-regulated products. Included are outbreaks that involve four foodborne pathogens: Salmonella, Shiga toxin-producing Escherichia coli (STEC), Listeria monocytogenes (Lm), and Campylobacter. The report summarizes outbreaks that FSIS investigated from October 1, 2020, to September 30, 2021. The COVID-19 pandemic likely decreased the number of reported foodborne illness outbreaks in FY 2021. For the previous three fiscal years, the outbreaks investigated by FSIS were 16 in 2018, 16 in 2019, and 12 in 2020. In the fiscal Year 2021, FSIS investigated nine outbreaks. These outbreaks involved approximately 200 illnesses and...
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Outbreak Investigation of Salmonella Senftenberg linked to Jif peanut butter- Why outbreaks from peanut butter?
A multistate outbreak of Salmonella Senftenberg linked to Jif peanut butter products produced at the J.M. Smucker Company factory in Lexington, Kentucky. J.M. Smucker recalled the affected products from the market on May 20, 2022. The outbreak caused 16 illnesses and two hospitalizations in 12 States. A cascade effect followed as many companies use Jif peanut butter in their products. The recall went internationally since the recalled products were also shipped to many countries. While the Jif peanut butter recall caused a significant ripple effect, it is not one of the most extensive outbreaks due to Salmonella in peanut butter....
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The EU report on antimicrobial resistance of pathogens and indicator bacteria in 2019–2020
According to the WHO, antibiotic resistance is increasing to dangerous levels worldwide. Novel resistance mechanisms are emerging and spreading globally. There are numerous mechanisms reported for antibiotic resistance. In some cases, as bacteria adapt to the continuous presence of antibiotics, it becomes increasingly more resistant. Resistant bacteria are much more challenging to get rid of and control infections that they cause. Today, the need for effective antibiotics is more critical than ever. However, few new antibiotics are in the development pipeline. Consequently, food pathogens should not be antibiotic-resistant. The European Center for Disease Prevention and Control (ECDC) and the European...