Cryptosporidium spp., Toxoplasma gondii and Echinococcus spp. have been identified as important foodborne parasites in Europe.
Infection with these parasites in humans and animals, or their occurrence in food, is
Columbia River Natural Pet Foods is recalling Cow Pie fresh frozen meats for dogs and cats because of potential Listeria monocytogenes contamination. The bacteria can cause serious and sometimes fatal
As expected, South Africa’s high court in Johannesburg has certified the class action lawsuit brought on behalf of victims in the world’s largest listeriosis outbreak against Tiger Brands.
Opinion
Editor’s note: This guest column was written by Senior Director of Health and Food Erik Olson and Interim Food Director Lena Brook of the Natural Resources Defense Council.
The Israeli Ministry of Health has reported almost 40 cases of Salmonella infection linked to tahini products that have also sickened five people in the United States.
The Ministry of
Eat Smart kale salad kits are under recall in Canada because government sample testing returned positive results for Listeria monocytogenes contamination.
Apio Inc., headquartered in Guadalupe, CA, owns the Eat
Laboratory reports of pathogens including Campylobacter, Salmonella and Shiga toxin producing E. coli (STEC) O157 have all increased compared to last year in England and Wales.
Data is based on
For the third time since Oct. 4, JBS Tolleson Inc. is expanding its beef recall, bringing the total to more than 12 million pounds. The beef is associated with a
It’s pretty common for bilateral deals that were worked out ahead of time to be celebrated at multi-national international conferences. That’s how a deal to allow Argentina
Authorities in Belgium have warned that certain meat products could be contaminated with Salmonella following processing of potentially contaminated raw materials from the Netherlands.
The Federal Agency for the Safety
Two recent research projects focusing on Listeria have helped boost understanding of the pathogen’s specific chemical and structural properties and improve food safety from farm to fork.
The first,
White button mushrooms. For some people, they’re a cooking staple. For others, they’re not even on the shopping list.
But no matter where they fall in a consumer’
