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 2017 and published findings in the journal Food Control.

A total of 19,517 outbreaks,
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 assess the cost-effectiveness of it as a food safety intervention. Findings were published recently in
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 UK from 2008 to 2018 and who had submitted clinical samples to Public Health England
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 (FSMS) were mandated in Singapore in June 2014 for all licensed catering services.

Researchers investigated
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 non-pasteurized milk is “organoleptic,” meaning how it tastes, smells, feels or appears. Their conclusion: raw
Continue Reading Study: Raw and Pasteurized Milk Differ in Taste, Smell and Safety