A family dinner of marinated chicken and grilled vegetables. Photo by Christopher Leonard.
With Independence Day just around the corner, families across the nation are making preparations to honor the day as the grill chef, king of Castle Suburbia, lord of the living room, master of the flames, marches forth.
With a meaty feast to honor the day, the Fourth of July has become almost as much a celebration of grilling greatness as it is a celebration of the nation’s independence. However, all that glitters isn’t gold and an infection of Salmonellosis can quickly knock the grill king off his throne and onto another.
Fittingly, the Fourth of July sits in the middle of grilling season. The amber flames roaring up between the grill grates can easily give the false impression of bringing death to all bacteria. However, don’t be misled. Preparing burgers on the grill is a quest that must be tackled safely. Taking the four oaths of food safety (clean, separate, cook and chill) will ensure a feast free from visits to the porcelain throne, or worse, a trip to the emergency room. Read more »
As grilling season heats up, the USDA’s Food Safety and Inspection Service is enhancing our food safety testing program for ground beef. While FSIS has a range of safeguards to reduce E. coli in ground beef, this summer we will begin new testing to improve the safeguards against Salmonella as well. Salmonella is commonly found in ground beef and, in fact, caused an illness outbreak in January 2013 in six states. Salmonella is an especially difficult bacteria for food safety experts to address because it is so prevalent in almost all food sources.
Recognizing that we need more information about the prevalence of Salmonella in ground beef to better prevent food-borne illness, FSIS is “super-sizing” our pathogen testing program to include Salmonella every time our laboratories test for E. coli in samples of ground beef and ground beef sources. Because the samples taken for E. coli testing are much larger than those we have taken in the past for Salmonella, there is higher likelihood that we will be able to detect the bacteria if it is present. Read more »
Over the last few decades, food safety has been marked by profound social, economic and political evolutions and technological breakthroughs such as 3D printing of food and the adoption of laboratory testing for pathogens. Laboratory testing for pathogens continues to evolve with the advancement of genome sequencing. However, there is always more to do. There is a potential for advancing existing and promoting greater gains in the future.
What if there were more apps that could allow farmers, producers, consumers and stakeholders access to USDA data? The Food Safety and Inspection Service (FSIS) posts a variety of reports using data collected while inspecting and testing meat and poultry products, but more and more, people want direct access to the information. For instance, what if a consumer could walk into a grocery store, scan a product, and instantly know where it was produced or where it was farmed? What if a farmer had an app that directly informed them about crop forecasting or crop variations? What if people and organizations who would never have had the opportunity before could individually and collectively mash up data in unique and exciting ways, leading to new opportunities to solve complex problems? The potential is endless as more tools are becoming available. Read more »
On Jan. 14, 2014, nearly 400 people participated in the second annual “Safety Datapalooza” at USDA headquarters. The event, hosted by the White House’s Office of Science and Technology Policy and Office of Public Engagement, U.S. Department of Transportation and USDA, recognized innovators from the private, nonprofit and academic sectors who have freely used available government data to build products, services and apps that advance public safety in creative and powerful ways.
During a breakout session, Christopher Alvares, Director of FSIS’ Data Analysis and Integration Staff, explained the agency’s recently released Salmonella Action Plan and testing programs aimed at reducing the number of illnesses associated with FSIS-regulated products using new standards, strategies and innovation. “FSIS produces regular reports on Salmonella contamination in regulated product, but the data had never been available in machine-readable format or in a single place,” said Alvares. Up until now, this data had been available only from report to report spanning many years. Today, this data is available as one source and in one place. Read more »
While rates of Salmonella illnesses remain stubbornly high in this country, the United States is continuing to rely on a 60-year-old poultry inspection system developed under the Eisenhower Administration. Our knowledge of foodborne illness and poultry processing has improved significantly since then, and our food safety measures should too. The Food Safety and Inspection Service (FSIS) has examined new approaches to poultry safety through an extensive multi-year pilot project. In January 2012, FSIS put forward a modernization proposal based on this project because the data showed modernizing our procedures to combat invisible pathogens, rather than relying extensively on visual inspection, could prevent 5,000 foodborne illnesses per year. As a public health agency, it is crucial that we make use of 21st century science to reduce pathogens and save lives.
Some of the changes being proposed in the modernization plan concern some groups who misunderstand what FSIS is putting forward. In particular, some have claimed that the allowed speed increase for evisceration lines would lead to higher injury rates among poultry plant workers. But a newly released report provides evidence that this isn’t the case. Read more »
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This post is part of the Science Tuesday feature series on the USDA blog. Check back each week as we showcase stories and news from USDA’s rich science and research portfolio.
Say it: nanotechnology.
The word alone sounds intriguing, futuristic. But what is nanotechnology?
In simple terms, nanotechnology is understanding and controlling matter on a molecular scale—at dimensions between approximately 1 and 100 nanometers. Read more »