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Food Safety News

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Are All Salmonella Created Equal?


With each passing poultry-associated Salmonella outbreak over the past few years, there has been an increased focus on this pathogen and its control. Along with that is an increasing use of the term “virulent.” But what does “virulent” really mean, and should we worry about some strains being more virulent than others? Does evading mitigation… Continue Reading

Scientists Identify Hypervirulent Salmonella Strains

Could identifying certain hypervirulent subtypes of Salmonella be a first step toward preventing food poisoning outbreaks caused by the bacteria? An international research team, led by University of California Santa Barbara researchers Michael Mahan and Douglas Heithoff, thinks so and has detailed its findings in a paper titled “Intraspecies Variation in the Emergence of Hyperinfectious… Continue Reading