There are approximately 1.4 million of cases of salmonellosis each year within North America with at least 220 cases per 1000 requiring hospital treatment. Although the actual number of cases of salmonellosis is lower than that of Campylobacter, the pathogen accounts for 1000 – 2000 deaths each year.
As our knowledge on Salmonella increases it has become apparent that the enteric pathogen is very adaptable to different environments and can contaminate a diverse range of foods. In addition to the traditional vehicles such as eggs and poultry, Salmonella has been linked to chocolate, peanut butter and even flour. To address the risk posed by Salmonella there has been an on-going strategy by all food safety agencies to reduce the prevalence of the pathogen in the food chain. However, despite all the efforts the number of salmonellosis remains high.
The webinar will provide an overview on recent advances on control and detection strategies, in addition to changes in regulation. Control strategies on the farm, within processing plants and at the consumer interface will be described. Also, in terms of detection, new methods for concentrating Salmonella and rapid detection will be discussed. An overview of changes in regulation will be provided using the new Food Bill and Egg Rule as examples.
As our knowledge on Salmonella increases it has become apparent that the enteric pathogen is very adaptable to different environments and can contaminate a diverse range of foods. In addition to the traditional vehicles such as eggs and poultry, Salmonella has been linked to chocolate, peanut butter and even flour. To address the risk posed by Salmonella there has been an on-going strategy by all food safety agencies to reduce the prevalence of the pathogen in the food chain. However, despite all the efforts the number of salmonellosis remains high.
The webinar will provide an overview on recent advances on control and detection strategies, in addition to changes in regulation. Control strategies on the farm, within processing plants and at the consumer interface will be described. Also, in terms of detection, new methods for concentrating Salmonella and rapid detection will be discussed. An overview of changes in regulation will be provided using the new Food Bill and Egg Rule as examples.
