A sharp rise in colorectal cancer among adults younger than 50 has renewed focus on diet, food safety and other lifestyle risks, underscoring the complex web of environmental and behavioral
— OPINION —
If you recall, two weeks ago, I launched my column, “The Litigated Dish,” with the goal of addressing the Internet’s most frequently asked food safety questions. I kind
— OPINION —
One of my New Year’s resolutions — I call it my “professional growth resolution” — is to start writing columns in 2024. I hope this will drive more traffic to
Gastrointestinal infection outbreaks halved during the first six months of the COVID-19 pandemic in England but bacterial pathogens declined the least, according to a study.
Compared with the 5-year average
There was a decline in reports of four foodborne pathogens and the number of incidents and recalls in the past year, according to the Food Standards Agency’s (FSA) annual
A project in the United Kingdom has received funding for the surveillance of foodborne pathogens and antimicrobial resistance.
Pathogen Surveillance in Agriculture, Food and the Environment (PATH-SAFE) involves the Food
A study published late this year in Food Pathogens and Disease found that efforts are underway to create legislation to reduce Salmonella enterica Serotype Newport Infections in the United States.
A university researcher is looking for a way to make existing scientific literature and data on food safety easily accessible to growers.
Funded by the Center for Produce Safety, the
A study of food handlers in Egypt has highlighted poor knowledge and non-compliance with food safety practices.
The food safety system of Egypt is undergoing transition with the recent creation
WebMD, the popular website for checking on symptoms and finding a medical doctor, has published a list of foods “most likely” to cause foodborne illness.
Certain foods, more than others,
The U.S. Department of Agriculture’s Economic Research Service (ERS) is out with a report on what might be called the “recalls gone wild” era.
In a 31-page report
University of Georgia food scientist Xiangyu Deng has created a system that can identify subtypes of foodborne pathogens in a fraction of the time taken by traditional methods.
Quick detection
