Page 10 of articles about salmonella

Following a request from the European Commission, the Panel on Biological Hazards was asked to deliver a scientific opinion on a Quantitative Microbiological Risk Assessment (QMRA) of Salmonella in slaughter and breeder pigs. The assessment would provide the input for a future cost/benefit analysis of setting a target for reduction in slaughter pigs at EU level. EFSA commissioned a QMRA modelling the pig meat food chain from farm to fork.

The Ministry of Food, Agriculture and Fisheries has just given DKK 7 million to a research project that will make it easier for scientists and the authorities to find the sources of salmonella infections.

The European Food Safety Authority (EFSA) has published the results of an EU-wide survey on Salmonella in breeding pigs. The survey indicates that Salmonella is commonly detected in holdings with breeding pigs in most EU Member States.

The Code brings together in one document advice that was previously dispersed in three codes and the guidance it contains has been revised to reflect best practice and recent legislative developments.

The Danish Food Ministry increases its efforts to fight salmonella in pig meat.

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.

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.