Persistent pathogen

摘要

With Salmonella being a leading cause of foodborne illness,science-based approaches are being taken to find and prevent the pathogen in meat and poultry. These steps are being carried out by meat and poultry processors, food and meat scientists from land-grant universities,food microbiologists and regulators from USDA and state meat and poultry inspection programs. Attention to food safety has been spurred on by the COVID-19 pandemic over the past 16 months."As far as making people sick and posing economic threats to the meat and poultry industry, it is at the top, it is the most widespread foodborne pathogen," said Jonathan Campbell, PhD, extension meat specialist and associate professor of animal science at Pennsylvania State University,in University Park, Pa. "As long as we eat food the way we do, meaning sometimes meat and poultry is undercooked, there will be issues.Part of the reason for that is that so many of us are so far removed from knowing anything about our food or where it comes from."Salmonella is among the most widespread foodborne pathogens in part because there are so many types, referred to as serotypes, said Jasna Kovac, PhD, assistant professor of food safety and food science at Penn State. It also easily moves from animal hosts to people.