MEAT+POULTRY - January 2015 - 53

FOOD SAFETY

routinely report the presence of Salmonella
spp. in negative PT samples 3.8 percent
of the time. These failures can represent
unnecessary costs to the food industry as well
as the general public.
Fluctuation in performance may be
attributed to some extent to variations in the
types of challenges presented. More exposure
to both typical and atypical strains could
be helpful for labs to improve their overall
detection performance, the research states.
The Food Safety Modernization Act calls for
developing model lab standards.
"Once implemented, it is hopeful that labs'
detection performance will improve," the
research concluded.
Christopher Snabes, MS, CFS, Food
Technical Specialist at the American
Proficiency Institute, says, "It's important for
beef packers and processors to anticipate that
Salmonella may be in their product. It's a
necessity to test for Salmonella and demand
reliable, accurate test results."
Testing can identify problem areas and
help ensure that surfaces and critical control
points are pathogen-free, he adds. "It's a lot less
expensive to prevent a contaminated product
from entering the market than it is to embark
on the path of a recall. Quality beef producers
and processors know this and demand accurate
testing practices for the safety of their
customers," he concludes.

NON-TYPHOIDAL SALMONELLA
L. Hannah Gould, Ph.D., leader of the
National Outbreak Reporting Team, a unit
of the CDC, told conference attendees that
contaminated food eaten in the US causes
approximately one in six Americans to get sick
per year. This results in 48 million illnesses,
128,000 hospitalizations and 3,000 deaths.
Approximately 800 foodborne illness outbreaks
are reported annually.
In discussing beef and foodborne disease
outbreaks, Gould said that of the more than 25
billion lbs. of beef consumed in the US per year,
up to 28 percent of the US population consumes
ground beef raw or undercooked - and that
beef is among several categories of foods that
are each the third-most common food category
associated with foodborne outbreaks and
illnesses. Other food categories include fish,

www.meatpoultry.com | 01.15 | MEAT+ POULTRY

53



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MEAT+POULTRY - January 2015

Table of Contents for the Digital Edition of MEAT+POULTRY - January 2015

Meat & Poultry - January 2015
TABLE OF CONTENTS
COMMENTARY - Setting the standard for 60 years
BUSINESS NOTES - WALMART AND SAM’S STRIVE FOR SAFER POULTRY
TWO CARGILL EXECS STEPPING DOWN
HORMEL, CARGILL END JOINT VENTURE
SANDERSON PLANT RECONSIDERED
JBS FREE TO PURSUE IPO
MCDONALD’S DOWNSIZING MENU
INVESTMENT FUND TO ACQUIRE ILLINOIS PROCESSOR
WASHINGTON - Regulatory heads up for 2015
ANNIVERSARY SPECIAL - In the beginning
COVER STORY - DAZZLING DINERS
MARKET OUTLOOK 2015 - Digging deeper
FOOD SAFETY - Battling Salmonella
SMALL BUSINESS MATTERS - Meeting customer demands
PACKAGING SOLUTIONS - Dual solution
LEADING THE PACK
INGREDIENT ISSUES - Functional phosphates
CEO SERIES - Natural leader
SANITATION TIPS - Protect with lockout/tagout
LABOR - Talking the talk
SHOWCASE
NAMES IN THE NEWS
CLASSIFIEDS
ADVERTISERS
THE INSIDER
MEAT+POULTRY - January 2015 - Meat & Poultry - January 2015
MEAT+POULTRY - January 2015 - 2
MEAT+POULTRY - January 2015 - 3
MEAT+POULTRY - January 2015 - TABLE OF CONTENTS
MEAT+POULTRY - January 2015 - 5
MEAT+POULTRY - January 2015 - 6
MEAT+POULTRY - January 2015 - 7
MEAT+POULTRY - January 2015 - COMMENTARY - Setting the standard for 60 years
MEAT+POULTRY - January 2015 - 9
MEAT+POULTRY - January 2015 - TWO CARGILL EXECS STEPPING DOWN
MEAT+POULTRY - January 2015 - HORMEL, CARGILL END JOINT VENTURE
MEAT+POULTRY - January 2015 - MCDONALD’S DOWNSIZING MENU
MEAT+POULTRY - January 2015 - INVESTMENT FUND TO ACQUIRE ILLINOIS PROCESSOR
MEAT+POULTRY - January 2015 - WASHINGTON - Regulatory heads up for 2015
MEAT+POULTRY - January 2015 - 15
MEAT+POULTRY - January 2015 - ANNIVERSARY SPECIAL - In the beginning
MEAT+POULTRY - January 2015 - 17
MEAT+POULTRY - January 2015 - 18
MEAT+POULTRY - January 2015 - 19
MEAT+POULTRY - January 2015 - 20
MEAT+POULTRY - January 2015 - 21
MEAT+POULTRY - January 2015 - 22
MEAT+POULTRY - January 2015 - 23
MEAT+POULTRY - January 2015 - 24
MEAT+POULTRY - January 2015 - 25
MEAT+POULTRY - January 2015 - 26
MEAT+POULTRY - January 2015 - 27
MEAT+POULTRY - January 2015 - 28
MEAT+POULTRY - January 2015 - 29
MEAT+POULTRY - January 2015 - COVER STORY - DAZZLING DINERS
MEAT+POULTRY - January 2015 - 31
MEAT+POULTRY - January 2015 - 32
MEAT+POULTRY - January 2015 - 33
MEAT+POULTRY - January 2015 - 34
MEAT+POULTRY - January 2015 - 35
MEAT+POULTRY - January 2015 - 36
MEAT+POULTRY - January 2015 - 37
MEAT+POULTRY - January 2015 - 38
MEAT+POULTRY - January 2015 - 39
MEAT+POULTRY - January 2015 - 40
MEAT+POULTRY - January 2015 - 41
MEAT+POULTRY - January 2015 - MARKET OUTLOOK 2015 - Digging deeper
MEAT+POULTRY - January 2015 - 43
MEAT+POULTRY - January 2015 - 44
MEAT+POULTRY - January 2015 - 45
MEAT+POULTRY - January 2015 - 46
MEAT+POULTRY - January 2015 - 47
MEAT+POULTRY - January 2015 - 48
MEAT+POULTRY - January 2015 - 49
MEAT+POULTRY - January 2015 - FOOD SAFETY - Battling Salmonella
MEAT+POULTRY - January 2015 - 51
MEAT+POULTRY - January 2015 - 52
MEAT+POULTRY - January 2015 - 53
MEAT+POULTRY - January 2015 - 54
MEAT+POULTRY - January 2015 - 55
MEAT+POULTRY - January 2015 - 56
MEAT+POULTRY - January 2015 - 57
MEAT+POULTRY - January 2015 - SMALL BUSINESS MATTERS - Meeting customer demands
MEAT+POULTRY - January 2015 - 59
MEAT+POULTRY - January 2015 - 60
MEAT+POULTRY - January 2015 - 61
MEAT+POULTRY - January 2015 - 62
MEAT+POULTRY - January 2015 - 63
MEAT+POULTRY - January 2015 - PACKAGING SOLUTIONS - Dual solution
MEAT+POULTRY - January 2015 - 65
MEAT+POULTRY - January 2015 - 66
MEAT+POULTRY - January 2015 - 67
MEAT+POULTRY - January 2015 - 68
MEAT+POULTRY - January 2015 - 69
MEAT+POULTRY - January 2015 - LEADING THE PACK
MEAT+POULTRY - January 2015 - 71
MEAT+POULTRY - January 2015 - 72
MEAT+POULTRY - January 2015 - 73
MEAT+POULTRY - January 2015 - 74
MEAT+POULTRY - January 2015 - 75
MEAT+POULTRY - January 2015 - INGREDIENT ISSUES - Functional phosphates
MEAT+POULTRY - January 2015 - 77
MEAT+POULTRY - January 2015 - 78
MEAT+POULTRY - January 2015 - 79
MEAT+POULTRY - January 2015 - 80
MEAT+POULTRY - January 2015 - 81
MEAT+POULTRY - January 2015 - CEO SERIES - Natural leader
MEAT+POULTRY - January 2015 - 83
MEAT+POULTRY - January 2015 - 84
MEAT+POULTRY - January 2015 - 85
MEAT+POULTRY - January 2015 - 86
MEAT+POULTRY - January 2015 - 87
MEAT+POULTRY - January 2015 - 88
MEAT+POULTRY - January 2015 - 89
MEAT+POULTRY - January 2015 - 90
MEAT+POULTRY - January 2015 - SANITATION TIPS - Protect with lockout/tagout
MEAT+POULTRY - January 2015 - 92
MEAT+POULTRY - January 2015 - 93
MEAT+POULTRY - January 2015 - LABOR - Talking the talk
MEAT+POULTRY - January 2015 - 95
MEAT+POULTRY - January 2015 - SHOWCASE
MEAT+POULTRY - January 2015 - 97
MEAT+POULTRY - January 2015 - NAMES IN THE NEWS
MEAT+POULTRY - January 2015 - 99
MEAT+POULTRY - January 2015 - CLASSIFIEDS
MEAT+POULTRY - January 2015 - 101
MEAT+POULTRY - January 2015 - 102
MEAT+POULTRY - January 2015 - 103
MEAT+POULTRY - January 2015 - 104
MEAT+POULTRY - January 2015 - ADVERTISERS
MEAT+POULTRY - January 2015 - THE INSIDER
MEAT+POULTRY - January 2015 - 107
MEAT+POULTRY - January 2015 - 108
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