Poisonous mushrooms were the most common cause of outbreaks in China during a 14-year period, according to a study.
Researchers looked at data reported to the National Foodborne Disease Outbreak Surveillance System from 2003 to
Continue Reading Mushroom poisoning behind most outbreaks in China
An analysis of a Salmonella control program has found it was cost-effective in Hungary, according to researchers.
The authors conducted a retrospective analysis of the Hungarian Salmonella Control Program (HSCP) for 2007 to 2017 to
Continue Reading Study finds Salmonella program was cost effective in Hungary
Researchers have provided insights into Vibrio parahaemolyticus infections in the United Kingdom, finding the majority in people returning from Southeast Asia.
Scientists analyzed archived Vibrio parahaemolyticus strains isolated from domestic infections and travelers into the
Continue Reading Study uncovers data on Vibrio infections entering the UK
Implementation of food safety management systems helped reduce outbreaks in food catering in Singapore, according to a study.
However, reported food hygiene violations did not change after they were applied. HACCP-based food safety management systems
Continue Reading Law change helped reduce outbreaks linked to caterers
Belgian researchers have not exactly said the benefits of raw milk often cited by advocates exist only in their heads, but they’ve come pretty close. They’ve found that the only big difference between pasteurized and
Continue Reading Study: Raw and Pasteurized Milk Differ in Taste, Smell and Safety
