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The CDC has issued 231 multistate foodborne outbreak notices since 2006. See which foodborne germ has caused the most outbreaks.
The CDC has issued 231 multistate foodborne outbreak notices since 2006. See which foodborne germ has caused the most outbreaks.
There are 48 million cases of foodborne illness annually in the United States, according to the Centers for Disease Control and Prevention.
The microbiological quality of most ready-to-eat (RTE) plant-based meat, dairy, and fish substitutes was satisfactory, but elevated levels of pathogens and indicators in some commo...
A bacterium that once responded predictably to a standard antibiotic a chemical contaminant that was not present in the soil a decade ago and a flood pattern that did not exist in...
The qualitative, risk-based framework is designed to help manufacturers, foodservice operators, suppliers, and buyers evaluate microbiological hazards associated with dried fruits,...
Amid the cyclospora outbreak that has sickened more than 27,000 people in 47 states, causing more than 800 hospitalizations and two untimely deaths, many people are blaming the fed...
The report examines spore-forming, botulinum toxin-producing clostridia that pose persistent challenges for food production, including C. botulinum, C. perfringens, and C. difficil...
Learn how parasites that contaminate food pose a major threat around the world, disproportionately affecting low- and middle-income countries.
Spoilage microorganisms present an important and complex challenge for food manufacturers, affecting production processes, product quality, retailer relationships, consumer satisfa...
This episode of Food Safety Five discusses new research on avocado oil authenticity in processed foods, the effects of nanoplastics on bacterial biofilms in drinking water systems,...
The parasite's long incubation period makes it challenging for investigators to identify exposures.
Current hepatitis E virus knowledge in Ireland is limited, creating uncertainty in assessing the risk related to the consumption of pork products.Despite the lack of information, t...
The CDC and USDA warn that cross-contamination, allowing raw meat, poultry, or seafood to come into contact with food that won’t be cooked, is one of the most common causes of prev...
An investigation into a fatal Bacillus cereus outbreak linked to a restaurant in Germany has highlighted temperature and storage issues.Eleven cases were reported with five hospita...
Dr. Daniel Egan of Orlando Health explains the differences between foodborne illnesses, their symptoms, and how to stay safe.
The large number of cases suggests that excrement entered the food system on a “surprising scale.”
Participants argued that reductions in listeriosis will require implementation of fundamental preventive controls, true “seek and destroy” efforts, and risk-based approaches. Dose-...
The recent Cyclospora outbreak linked to shredded iceberg lettuce is a reminder of just how difficult modern foodborne outbreak investigations have become. In reality, food safety...
Controlling foodborne antimicrobial resistance requires a One Health approach centered on food hygiene. Although antimicrobial stewardship can slow the emergence and enrichment of...
During its journey from farm to table, there are many opportunities for harmful microbes to invade.
The findings suggest that pathogen persistence on plastic food contact surfaces is governed by the combined effects of material composition, engineered surface topography, and micr...
This is Part 3 of a 3-part series
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