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... cargill value added meats retail has initiated a voluntary recall of about 36 million pounds of ground turkey products because of possible salmonella contamination, although there is still no conclusive evidence of the outbreak source, the company has said ... the division of wichita, arkansas-based meat processing firm cargill meat solutions corporation said on wednesday that it was recalling all fresh and frozen ground turkey products produced at its springdale, arkansas facility from february 20, 2011 to august 2, due to possible contamination with salmonella heidelberg – a multi-drug-resistant salmonella strain that has been linked to one death and at least 76 illnesses across 26 states ... president of cargill’s turkey processing business steve willardsen said: "while facts continue to be gathered, and currently there is no conclusive answer regarding the source of salmonella heidelberg contamination, given our concern for what has happened, and our desire to do what is right for our consumers and customers, we are voluntarily removing our ground turkey products from the marketplace

... a rapid, easy-to-use test that allows food processors to test plant equipment and surfaces for the presence of salmonella before it contaminates food has received aoac approval, said sdix ... the us-based company announced its rapidchek select salmonella system earned performance-tested methods (ptm) certification last month from the aoac research institute (aoac ri) as an analytical method for detecting salmonella species on environmental surfaces such as stainless steel, concrete, plastic and rubber ... “the certified test can now help food processors quickly and accurately identify if salmonella is present in their facilities before it can cross-contaminate food during production,” said the firm ... emerging risk environments sdix said that part of the driver behind the new application was the emergence of salmonella contamination in processing environments where the bacteria had previously not been considered a significant risk ... “recently, the food industry has seen an increase in salmonella contamination of ready-to-eat, low moisture foods, previously thought to be unrelated to salmonellosis infection, such as chocolate, cheese, raw nuts, and peanut butter,” said lawruk

... the subject of egg quality frequently made it to the media spotlight this summer, which was sparked by the large recall that was carried out in the midwestern united states due to salmonella contamination caused by poor feed storage conditions

... danish consumers may be more willing to pay more for minced pork products with a reduced risk of salmonella contamination – but they prefer it if measures are taken on the farm rather than after slaughter ... it is thought that approximately 10 out of 1000 pork carcasses contained salmonella bacteria in 2005, and that some 2500 cases of human salmonellosis could be linked to

... food safety has come under particularly close scrutiny recently following the recall of more than half a billion shell eggs due to salmonella contamination

... a federal appeals court has ruled that organic almond growers can challenge a law requiring mandatory pasteurization of almonds intended to reduce risk of salmonella contamination, overturning a previous decision ... a law requiring treatment of raw almonds, designed with input from the almond board of california and industry, was first introduced in september 2007, largely in response to two salmonella outbreaks linked to unpasteurized almonds – one in canada in 2001, and a second in oregon in 2004

... the legislation was prompted by a spate of food safety recalls, including the peanut product recall that involved thousands of products last year, after salmonella-tainted peanuts sickened hundreds and killed nine ... coli, implemented new standards to reduce exposure to campylobacter, and issued a rule to control salmonella contamination

... two more products have been recalled due to the possibility that they may contain salmonella-tainted hydrolyzed vegetable protein (hvp) from basic food flavors – but fears of a large-scale recall have proved unfounded ... at the beginning of march, food and drug administration (fda) officials said they had found salmonella on equipment at basic food flavors’ las vegas, nevada facility ... a customer had alerted the agency after it reported salmonella contamination of the company’s hvp through the fda’s reportable food registry ... last year’s peanut product recall, for example, led to more than 3,900 products being withdrawn, and salmonella-tainted pistachios led to the recall of 664 products, also last year

... these foods contain dry powder and paste hydrolyzed vegetable protein (hvp) ingredients which have been recalled in the us and canada by basic food flavors due to salmonella contamination ... food contaminated with salmonella may not look or smell spoiled

... these foods contain dry powder and paste hydrolyzed vegetable protein (hvp) ingredients which have been recalled in the us and canada by basic food flavors due to salmonella contamination