Tag Archive: foodborne pathogens, Phil Stayer, poultry processing, poultry production, USDA inspections
Mar 15, 2019Susan SpiegelComments Off on USDA poultry inspections can help improve live production, processingBy Philip A. Stayer, DVM, MS, ACPV Corporate Veterinarian Sanderson Farms, Inc.
Mar 05, 2019Susan SpiegelComments Off on Poultry experts identify weak links in live production that can compromise Salmonella controlImproved Salmonella control requires fixing weak links in live production that allow the pathogen to get into a flock, poultry experts advised during an industry roundtable.
Lightening the load: Teamwork between live production, processing key to reducing foodborne pathogens in poultry
Feb 15, 2019PHT EditorComments Off on Lightening the load: Teamwork between live production, processing key to reducing foodborne pathogens in poultryWhile statistics show the US poultry industry has made great strides reducing foodborne pathogens, USDA’s new standards for Salmonella and Campylobacter in chicken parts have made poultry companies...
Feb 06, 2019Susan SpiegelComments Off on New standards for foodborne pathogens expanding control programs to live productionA rise in the prevalence of Salmonella on whole chicken carcasses since USDA changed the testing medium used could indicate the prevalence of the pathogen was previously underestimated.
Feb 01, 2019Susan SpiegelComments Off on ‘Take a holistic approach’ to get the most from Salmonella vaccinationTOOLBOX, Issue 4: An interview with Marco Quiroz, DVM, Zoetis
Jan 24, 2019Susan SpiegelComments Off on Vaccination of broilers ‘quick and easy’ way to get Salmonella under controlVaccination of broilers against Salmonella may be the best and most expedient option for producers struggling to meet USDA performance standards at the processing plant, said Chuck Hofacre, DVM, PhD,...
Jan 30, 2015PHT EditorComments Off on Improving Rapid Detection Methods for Foodborne PathogensResearchers have developed a microfluidic device that exploits cell movement to separate live and dead bacteria during food processing.