Center for Foodborne Illness Research and Prevention

Editor’s note: This story was originally published by The Ohio State University and is republished here with permission. The author is Barbara Kowalcyk, Kevin’s mother.

Kevin came into our lives early in the morning on December 10, 1998. Our second child – our first son – immediately captured our hearts, and soon showed us just how strong he was. Only hours old when he began struggling to breathe and maintain his temperature, Kevin was rushed to intensive care. Determined to live, he fought hard, and recovered within two days, leaving doctors perplexed as what could have caused his life-threatening difficulties.

Continue Reading Remembering Kevin: There was no accountability

There’s a lack of food-safety education in schools that, if addressed, could help reduce the high rates of foodborne illness among children. Each year, an estimated 48 million Americans contract a foodborne illness, resulting in 128,000 hospitalizations and 3,000 deaths. Vulnerable populations, including children, seniors, pregnant and postpartum women, and those with compromised immune systems, are at greater risk for foodborne illness. Because these populations constitute more than half of the American population, educating them about the risks is really important, said Lee Faulconbridge, Center for Foodborne Illness Research and Prevention (CFI) board director, during a presentation alongside the Patricia
Continue Reading Increasing Food-Safety Education in Schools Could Reduce Foodborne Illness in Kids