Two of four confirmed cases of E. coli O157:H7 involving residents of Boone County, Missouri could be related to the St. Louis outbreak, the Columbia/Boone County Department of
Sampling many more food items has not yet produced a source for the E. coli O157:H7 outbreak in the St. Louis area, the Missouri Department of Health and Senior
North Carolina’s E. coli outbreak — mostly connected to the state fair — continued to expand Tuesday.
The North Carolina Division of Public Health said it is investigating nine confirmed and
The place most St. Louis E. coli victims are mentioning in their food diaries — Schnucks — gets A grades almost all the time from restaurant inspectors.
Schnucks, with at least 23
North Carolina Division of Public Health officials on Monday adjusted downward the number of E. coli illnesses being investigated there.
Twenty-four cases, including nine confirmed and 15 suspect cases, are
North Carolina Division of Public Health authorities investigating an outbreak of E. coli say 23 of the 26 people sickened attended the state fair earlier this month, pointing to the
Over the past month, the Listeria outbreak linked to Colorado cantaloupes has grabbed headlines as the numbers of sicknesses and deaths push higher. But a series of E. coli O157:
As health authorities raced to find the source of the unprecedented E. coli epidemic sweeping through Germany this past spring, epidemiology was faulted when the first case-control study erroneously pointed
Media reports say the St. Louis County Health Department has reported 14 cases of pathogenic E. coli infection since Tuesday.
The Missouri Department of Health and Senior Services is assisting
Six children and one adult have been infected with pathogenic E. coli in Wake County, North Carolina, according to the North Carolina Division of Public Health.
Four of the individuals
Editor’s Note: This is the ninth and final installment in a series written by John Munsell of Miles City, MT, who explains how the small meat plant his family
Editor’s Note: This is the first part in a series written by John Munsell of Miles City, MT, who explains how the small meat plant his family owned for