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pathogens

Dishing Up Disease: Food Server Follies

Opinion

(This article was originally posted here and is reposted with permission.) Few jobs are busier than being a food server during peak eating hours. And for many waiters and waitresses, the job includes more than just taking orders and delivering food. It also includes busing tables, taking money to the cashier, and some minor food preparation, such… Continue Reading

USDA: U.S. Foodborne Illnesses Cost More Than $15.6 Billion Annually

New data from the U.S. Department of Agriculture’s (USDA’s) Economic Research Service attempt to put a price on the cost of major foodborne illnesses in the United States. Rather than interpreting the data, USDA’s economic unit has released spreadsheets for 15 major pathogens in the U.S. that are together responsible for more than 95 percent… Continue Reading

Denver Cracks Down on Food Safety Violations Among Edible Marijuana Manufacturers

If the overdosing and concentrations in Colorado’s edible marijuana foods don’t get you, maybe the pathogens will. In a sweep of the new marijuana food manufacturers, the Denver Department of Environmental Health has found 58 critical violations at 24 establishments. More than 50 of these edible businesses have opened statewide since recreational pot sales became… Continue Reading

NSF Lists 5 “Germiest” Items in the Kitchen

Refrigerator's meat and vegetable compartments top the list

When people think of where germs lurk in the kitchen, the blender and can opener are not likely to be the first two places that come to mind. But these two cooking tools, along with the meat and vegetable trays in the refrigerator and rubber spatulas, top the list of the “germiest” items in the… Continue Reading

How Do Pathogens Get Into Produce?

Leafy greens, lettuce, cantaloupes, mangoes and strawberries. These are just some of the foods that have sickened or even killed people when they were contaminated with foodborne pathogens such as E. coli, Listeria and Salmonella. Amidst the confusing swirl of information about these and other produce outbreaks, the question arises: Were some of these pathogens inside… Continue Reading

USDA, EPA Launch Tool to Better Assess Pathogen Risk

The U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) and the Environmental Protection Agency (EPA) announced today that they have jointly developed a new tool to help “improve the quality of data collected and used to protect consumers from pathogen-related risks in food and water.” The Microbial Risk Assessment (MRA) Guideline will help… Continue Reading

USDA Makes Progress on Alternatives To Antibiotics

USDA scientists at College Station, TX have discovered that providing sodium chlorate in the drinking water or feed of livestock will reduce the intestinal concentrations of bacteria harmful to humans. The research is significant because it may lead to alternatives to antibiotics in animal agriculture now used to reduce or eliminate disease-causing pathogens. The findings… Continue Reading