A restaurant in Exeter in the United Kingdom is facing a lawsuit from 193 diners who say they were sickened with norovirus after eating there just before Easter of this
With more than 22 million passengers each year, cruise ships are a popular way to get out and see the world, but they’re also a great venue for spreading
After dealing with an outbreak of Hepatitis A late last year, Hamilton Township, NJ, has introduced new food safety laws to fine restaurants for health violations and require that establishments
According to updates posted Thursday by both the U.S. Centers for Disease Control and Prevention (CDC) and the U.S. Food and Drug Administration (FDA), there are now 53
Approximately 20 people have reported symptoms of foodborne illness after attending an event at a Manhattan synagogue dedicated to exotic kosher cuisine, according to the Jewish Telegraphic Agency. The incident,
Updated May 21: Health officials have updated the case count from 20 cases to more than 60. This article has been updated to reflect the new information. Health officials in
More than two dozen food recalls so far this year due to contamination with deadly Listeria monocytogenes do not necessarily mark an increase, but they are involving a much broader
At least 50 people in the southwestern U.S. have been sickened with a rare strain of Salmonella that has been associated with consumption of raw tuna sushi in several
Maricopa County, AZ, is reporting nine illnesses from a rare strain of Salmonella paratypi which officials say is associated with raw minced or ground tuna used in sushi. Disease onset
The New Mexico Department of Health, the City of Albuquerque Environmental Health Department, and the New Mexico Environment Department are investigating a cluster of illness caused by Salmonella Paratyphi. There
A team of state and federal public health experts is heading to Whatcom County, WA, to help with an ongoing investigation into the recent E. coli outbreak there. The outbreak,
Listeria contamination has caused 16 different recalls in just two months, and a Kansas State University food safety specialist has an explanation about why it is appearing in products typically