Almost 300 people have been sickened in six countries and two have died in an outbreak of Salmonella infections linked to eggs.
More than 210 cases have been reported in
A unit has been created in France to gain a deeper insight into certain pathogens in food plants.
The Actia Fastypers group was started by the French Ministry of Agriculture.
Italy and France have reported updated statistics on a potentially fatal complication of E. coli infection.
The complication, hemolytic uremic syndrome (HUS) is a type of kidney failure that can
Climate change could have a big impact on the microbiological quality of raw milk in Europe, according to a study.
While many organisms suffer from the increased temperatures of climate
Almost 50 people fell ill in France with Salmonella infections this past year linked to chicken from one slaughterhouse. Salmonella in beef from Germany was also documented.
Without whole genome
Local public health officials in France are investigating more than 20 cases of food poisoning, mostly affecting children.
The Hauts-de-France public health agency (ARS) reported the suspected outbreak in recent
French authorities are investigating 50 Salmonella infections to see if they are related while they try to find a common source.
The National Reference Center (CNR) for Salmonella at the
At least three people have died and hundreds were sickened in France in the past two months after eating wild mushrooms.
In July and August, 330 cases of poisoning were
Almost 50 people are sick in France with Salmonella infections after eating a type of dry cured sausage from Spain.
In total, 45 people have been affected including 27 children.
STEC-associated hemolytic uremic syndrome (HUS) is rarer in adults than children but causes more severe disease and death in older people, according to a study.
Researchers looked at HUS caused
Six people in Norway have fallen ill in recent months with the source of infection thought to be contaminated raw milk cheese from France.
The foodborne outbreak was suspected to
A French agency has proposed a guideline value to protect consumers of shellfish from a group of marine biotoxins.
The French Agency for Food, Environmental and Occupational Health and Safety
