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Takeda’s norovirus vaccine first to reach human trials

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A vaccine for the world’s most common cause of acute gastroenteritis and the USA’s most common cause of foodborne illness is now in human clinical trials. The trial by Japan’s Takeda Pharmaceutical Co. Ltd. involves the first norovirus vaccine prospect to enter human adult or efficacy trials. Rob Goodwin, vice president and global norovirus program head for… Continue Reading

UPDATED: Foreign catfish discover the U.S. really does have borders

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Editor’s note on update: A list of specific retail locations that received the recalled product is now available on the USDA’s Food Safety and Inspection Service website. Click here for the list  which may be updated as additional information becomes available. The U.S. border has suddenly become meaningful to importers of Siluriformes, including foreign catfish. It’s all… Continue Reading

UPDATED: Importer recalls fish from Vietnam that went to Aldi stores

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Editor’s note on update: A list of specific retail locations that received the recalled product is now available on the USDA’s Food Safety and Inspection Service website. Click here for the list  which may be updated as additional information becomes available. Almost 26,000 pounds of Sea Queen brand Swai fillets from Vietnam are being recalled because they… Continue Reading

Catfish debate brings partisans together to oppose one another

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If and when they allow it to come to a vote, leaders in the U.S. House of Representatives are apparently allowing individual members to vote their conscience when it comes to USDA catfish inspections. They can either support the Senate-approved resolution doing away with USDA catfish inspection and claim they are fiscal hawks, or they… Continue Reading

GAO: FDA could improve tool for assessing imported food risk

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A computerized tool used by the U.S. Food and Drug Administration to assess the safety risk of food imported into the United States could be more effective, according to a recent analysis from the U.S. Government Accountability Office. The tool is known as PREDICT and uses open source and other data to identify food shipments that might pose… Continue Reading

Researchers try to kill it, use it, and otherwise figure out E. coli

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Summer is usually seen as the peaking season for Escherichia coli, and this summer that may apply not only for recalls and outbreaks, but also research. The Gram-negative, facultatively anaerobic, rod-shaped bacterium commonly found in the lower intestine of warm-blooded organisms is a frequent target of laboratory research that gets published during the summer. So… Continue Reading

U.N. officials say food safety is entwined with food security

Ajay Markanday

Few threats addressed by the United Nations are as undiscriminating as foodborne pathogens, which don’t honor international borders or differentiate between first- and third-world status. Similarly few threats addressed by the international body are as easy to mitigate as food safety, at least in theory. “Food safety is not really complicated or expensive,” said Ajay… Continue Reading

Research finds some E. coli survive cooking temperatures

Professor Lynn McMullen

In the wide, wide world of Escherichia coli, some might say the pathogen will eventually survive fire and others might say it will survive ice. But more important than any of that is the need to cook hamburger to more than 160 degrees and always use that meat thermometer. A June 2 news release about some otherwise… Continue Reading

Made By Cow’s version of raw milk available Down Under

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Cold-pressed “raw milk” goes on sale this week in Australia. It uses high pressure processing instead of heat, which the Australian Food Standards Code recognizes as pasteurization. The new process is being called revolutionary in producing milk that is said to be creamy and wholesome. That means the startup company, Made By Cow, can legally… Continue Reading

Scotland reports declines in campylobacter contamination rates

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Both the number of raw chickens sold at retail showing campylobacter contamination and the number with the highest level of contamination are showing improvement, according to Food Standards Scotland (FSS). Campylobacter remains the most common cause of food borne illness in throughout the United Kingdom, and FSS research has shown that a significant proportion of… Continue Reading