Scientists have looked at why humans infected with E. coli are more likely to suffer serious symptoms after studying toxins produced by the bacteria.
The team found that a toxin produced by naturally-occurring E. coli
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Safe food requires transparency and accountability
Opinion
On a recent visit with some family, I became acquainted with NFL RedZone. For those of you not familiar with this television channel, it provides “whip-around coverage” of all the NFL games on a
Beef one of top sources for STEC infections – FAO and WHO world report
Beef products are one of the main sources of Shiga toxin-producing E. coli infections around the world, according to a report published by the FAO and WHO. Fresh produce was also a significant source.
The
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Review finds risk of illness from raw milk has increased
During a 15-year period a total of 26 foodborne outbreaks were due to consumption of raw, unpasteurized milk in England and Wales, according to results of a study. A review published in the journal Epidemiology
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Norway looks at Campylobacter risk factors in broilers
A study on Campylobacter in Norwegian broiler flocks older than 50 days at slaughter has indicated age and outdoor access are important risk factors.
The research work in 2018 shows that 43.3 percent of flocks
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Extension scientists to conduct new environmental study on Yuma’s produce region
Environmental factors impacting the risk of produce becoming contaminated in the Yuma growing region of Arizona are the subject of a new study.
University of Arizona (UA) Cooperative Extension scientists are partnering with the U.S.
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Researchers develop method to detect low levels of norovirus
University of Arizona researchers have created a portable method for detecting low levels of norovirus.
The analysis is done automatically by a smartphone app when a sample of water is loaded onto the chip.
Detecting
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Kowalcyk’s Center for Foodborne Illness moves to OSU campus
A 13-year-old food safety center that will provide a centralized location for food safety resources and will further establish a global leader in food safety. is being moved to the Ohio State University campus.
The
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Researcher presents method to detect norovirus in food
A rapid method to detect human noroviruses in food has been proposed in Finland.
The findings were part of a doctoral dissertation comparing four published extraction methods for detection of norovirus in lettuce, ham, and
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Virginia scientists look at establishment of E. coli infections
Researchers have found out how E. coli knows where and when to begin colonizing the colon ahead of making people sick.
By recognizing the low-oxygen environment of the large intestine, the foodborne pathogen gives itself
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