Surveillance & Analysis on Campylobacter News & Outbreaks
What would a Thanksgiving turkey be without its stuffing, and what better place for that stuffing than inside the turkey?
Despite the tradition involved, a food-safety specialist in Penn State’s College of Agricultural Sciences says some practices are worth reconsidering, especially since Mom may not have fully appreciated the risk of foodborne illness.
“Cooking a…
A USDA survey indicates that cold water immersion and other antimicrobial interventions in poultry processing substantially improve the microbiological profile of raw chickens. The survey found that 5% of the raw chickens in the survey had salmonella after chilling and 11% had campylobacter, down from 41% and 71%, respectively, prior to evisceration. Additionally, the actual…
