Food Safety Sniffing out Salmonella Findings from new study may lead to early detection in poultry BY LYNN PETRAK Meatpoultry@sosland.com A s pathogens go, Salmonella is foods susceptible to Salmonella bac- as insidious as it is dangerous. terium, including eggs and poultry. According to the US Centers for Dis- Ensuring the safety of their products ease Control and Prevention (CDC), from farm-to-plate by working to de- most of the millions of cases of food tect, prevent and eradicate Salmonella poisoning that occur in the US each has been an industry priority for de- year are caused by norovirus or by cades now, as industry organizations, Salmonella-tainted foods. The CDC university researchers, scientists and estimates that more than 1 million processors have worked together on people in this country contract Salmo- several fronts. nella in a given year, while more than Many efforts have focused on the 400 annual deaths have been linked early detection of Salmonella clos- to the pathogen. er to the farm segment of the food Those statistics have long given 38 chain. One way scientists have done pause to those who process fresh, raw that is by working to identify different * Meat&Poultry * November 2014 * www.MeatPoultry.comhttp://www.MeatPoultry.com