Scientists have studied E. coli cases in Ireland to try and gain new insights into factors associated with serious infections.
Shiga toxin-producing E. coli (STEC) infection can cause potentially fatal
Scientists at the USDA’s Agriculture Research Service have demonstrated the potential of a form of whole genome sequencing for the early detection of Salmonella on food contact surfaces.
The
A new survey has shown that 56 percent of U.S. adults know that drinking raw milk, sometimes called “fresh” milk, is less safe than drinking pasteurized milk.
The survey,
New research shows there were 9.9 million domestically acquired foodborne illnesses in the United States in 2019. The most recent data available before this was published in 2011.
By
Experts have met to discuss the risks and knowledge gaps around Clostridium botulinum and Clostridium perfringens.
At a Food and Agriculture Organization (FAO) meeting in Rome in February, experts reviewed
Scientists have described the investigations performed and control measures taken in relation to a multi-country Salmonella outbreak traced to Ferrero chocolate in 2022.
In February 2022, the United Kingdom detected
The Food and Drug Administration is investigating a new outbreak of infections caused by Listeria monocytogenes.
There are 28 confirmed patients in the outbreak, as of March 13. The FDA
Scientists have found a way to stop the growth of Listeria in a traditional Norwegian product and have improved detection methods.
Rakfisk is made by fermenting trout or char in
Almost 60 cases of a serious condition that develops after an E. coli infection were reported in 2024 in Italy. One child died.
Hemolytic uremic syndrome (HUS) is a severe
Danish researchers have achieved a reduction in Campylobacter in chickens by adding additives to their feed.
Scientists from DTU National Food Institute conducted trials at a free-range chicken farm in
Researchers have looked into the behavior of Listeria monocytogenes related to biofilms and how they support the persistence of the pathogen in food processing environments.
A study led by the
Spanish scientists have produced a report on the growth of Clostridium botulinum and the risk of botulism following an outbreak that affected 12 people in 2023.
In June and July
