Data from Campylobacter surveillance in 2021 confirmed trends seen in previous years, according to the most recent statistics published by Santé Publique France.
Findings are based on the National Reference
Salmonella, E. coli, and Yersinia infections all went up in 2021, according to new data from the European Centre for Disease Prevention and Control (ECDC).
A previous article covered statistics
Statistics on six diseases causing the most food and waterborne infections in Europe have been published by the European Centre for Disease Prevention and Control (ECDC).
The most recent data
Researchers have found a mixed salad contaminated with the same type of Listeria that caused a multi-country outbreak with 54 cases and 10 deaths several years ago.
Salad and other
Two final reports on controls measures for E. coli and for Listeria in ready-to-eat food have been unveiled by FAO and WHO.
The World Health Organization (WHO) and UN Food
Irish people generally have good knowledge of the main aspects to prevent Salmonella infection, according to recently published study results.
Researchers evaluated consumers’ food safety knowledge by looking at their
The number of foodborne infections in Europe went up in 2021 but is still below figures from before the Coronavirus pandemic, according to a report.
The drop compared to pre-pandemic
E. coli has been found in ground beef, pre-packaged salads, and ready-made dough and baking mixes, according to results of food controls in Germany.
In 2021 risk-based monitoring, samples of
Salmonella was responsible for more than half of all foodborne outbreaks in Australia in 2017, according to recently released figures.
A total of 179 foodborne outbreaks were reported in 2017.
Scientists have developed formal risk assessment models for Listeria monocytogenes in certain foods.
The models need to be tested and reviewed before being made public, said experts at a meeting
Researchers have used data on the weather and Campylobacter on farms in Norway to see if it could help with outbreak surveillance.
Models showed statistically significant relationships, matching the hypothesis
Testing of fresh produce in Norway has found a low level of E. coli contamination.
The Norwegian Food Safety Authority (Mattilsynet) commissioned the Veterinary Institute to examine ready-to-eat lettuce and
