Page 9 of articles about salmonella

A new pilot plant research facility that opened at Agriculture and Agri-Food Canada’s Guelph Food Research Centre (GFRC) will help Canadian farmers and consumers benefit from advances in food safety technologies. The upgrades to the facility were funded by the $1.15 million investment under the Modernizing Federal Laboratories Initiative of the Government of Canada's Economic Action Plan.

After several years of preparation and grants from the German government, the Deutsche Raiffeisen Verband (DRV), in collaboration with various German producers’ associations, will soon be launching a certification system for piglets. This certification system is a transparent counterpart of the Danish and Dutch model.

The Food and Drug Administration has published in the Federal Register draft guidance on its regulatory policy relating to salmonella in animal feed.

In a survey from the Food Institute of Danish Technical University (DTU) there were salmonella in over ten percent of conventional indoor slaughter pigs, in seven percent of organic pigs, and in only five percent of outdoor pigs.

In 2008, 25 Member States submitted information on the occurrence of antimicrobial resistance in zoonotic bacteria to the European Commission and the European Food Safety Authority. In addition, two countries that were not European Union Member States provided information for the report. Assisted by its contractor, the Technical University of Denmark, the European Food Safety Authority analysed all the data, the results of which are published in this Community Summary Report.

ARS scientists and cooperators have detected, for the first time, more than 700 genes that give microbes like Salmonella and E. coli the ability to resist antibiotics and other antimicrobial compounds

During the years 2004 to 2007, 26 Member States submitted information on the occurrence of antimicrobial resistance in zoonotic bacteria originating from poultry, pigs and cattle as well as from meat to the European Commission and the European Food Safety Authority (EFSA). In addition, Norway and Switzerland provided information for the report.