Page 11 of articles about salmonella

New Zealand - Strategy fights foodborne Salmonella

23-Apr-2009
The New Zealand Food Safety Authority (NZFSA) has launched its plan to reduce the incidence of Salmonella in food. There are 1,274 cases reported to public health units a year, or 30.2 cases for every 100,000 New Zealanders.

Canada - Food Safety Expert Calls for Action to Reduce Pathogens in Animal Feeds

17-Apr-2009
A food safety and food microbiology professor is calling for action to prevent the contamination of animal feeds with the pathogens responsible for foodborne illness in humans. 25 percent of feed samples in North America are contaminated with Salmonella. Over the past decade incidents of foodborne illness resulting from contaminated produce, most notably baby spinach and iceberg lettuce, by E. Coli O157:H7 and Salmonella have escalated sharply.

New Testing Method Approved For Detecting Salmonella in Food

06-Apr-2009
Thermo Fisher Scientific Inc., the world leader in serving science, today announced availability of a testing method that it has developed to help food producers detect deadly Salmonella contamination in their products. The Salmonella Rapid Culture Method delivers highly accurate results in less than 48 hours, compared to up to four days for other methods.

What causes coughing in pigs?

12-Nov-2008
Any factor that irritates or inflames the respiratory system will elicit the physiological response of either sneezing or coughing or both. Although alarming and indicative of disease, coughing is at least a sign that normal physiological responses are taking place and should not in isolation be necessarily seen as a bad thing. We may have sudden or generalized outbreaks of coughing as well as a constant coughing in pig groups. There are infectious pathogenic agents that are normally associated with coughing or laboured breathing in pigs such as Actinobacillus, Bordetella, Haemophilus, Pasteurella Streptococcus, Mycoplasma, SIV, PRRSV or PCV2.