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Articles by Topic - Pathogen Control
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The U.S. should require meat and poultry slaughter facilities to collect better information on the status of animals and flocks, and regularly monitor data on plant performance, says “Meat and Poultry Inspection 2.0,” a new report from Pew Charitable Trusts and the CSPI that compares U.S. meat and poultry inspection practices with those in five other countries that recently made changes to their meat and inspection programs.
A scoop of raw dog or cat food may also come with a serving of pathogens, posing potential risk to both pets and their human caretakers. Recent research investigated samples of raw dog and cat foods, exotic animal food, and jerky-type treats for presence of food safety pathogens.
The NARMS 2011 Executive Report summarizes data previously released by FDA, the CDC, and USDA, and focuses on resistance to antibiotics important in human medicine and multidrug resistance. Among the positive trends is a decline in the five-drug resistance pattern called ACSSuT in Salmonella Typhimurium.
Cinnamomum cassia oil, a spice widely used in Asian cuisine, could be a promising antimicrobial for the food industry because of its efficacy in inhibiting the top six non-O157 Escherichia coli STEC bacteria.
Researchers looking for novel pathways to attack Salmonella and treat Salmonellosis, the unpleasant and sometimes deadly intestinal disease that it causes, haven’t focused much attention on nutrient sources. It’s been considered a fairly fruitless exercise: Most bacteria can grow on any of a number of nutrients, so if you get rid of one, they just gobble up another. But it turns out that Salmonella is a very picky eater.
A new camera-like detection device now being tested by scientists at the University of Southampton, England, could collect and detect Listeria monocytogenes on food preparation services within a matter of three to four hours, compared with current assays that require more than 24 hours.
Beginning this summer, the USDA’s FSISwill do double testing on ground beef samples: Every time it tests for Shiga toxin-producing E. coli (STEC) in a sample of ground beef or ground beef sources, it will also test for Salmonella. This new approach will begin on June 29, according to FSIS’ May 16 Constituent Update.
Vibrio, a bacteria that can thrive in the warm waters of the Atlantic Ocean, Gulf of Mexico, and the Caribbean, may be multiplying more quickly because of dust plumes from Saharan/Sahel desert area in Africa that are being carried across the Atlantic and deposited in ocean waters. Climate models predict that the Saharan/Sahel desert will grow hotter over the next 100 years, setting the stage for more dust to be released into the atmosphere.
In every herd of 100 cattle, odds are you’ll find about two that are “supershedders”—cattle who shed high levels of pathogens like E. coli 0157:H7 in their manure, potentially spreading it to the rest of the herd and raising the risk of contaminating meat products down the line.
Researchers at the U.K.’s Institute of Food Research have discovered more about how Salmonella fuels itself to invade human gut epithelial cells—its first line of infection—once it’s in the body. By studying how well mutated strains reproduced in cultured human epithelial cells, they identified glucose as the major nutrient used to fuel the bacterium’s growth and reproduction.