Scientists have assessed the leading causes of Listeria infections in the Netherlands.
Most listeriosis cases are estimated to be of cattle origin. Other important sources are chicken and seafood. Consumption of steak tartare and smoked salmon are the main exposures.
A source attribution analysis of Listeria monocytogenes was performed. Isolates
Continue Reading Fresh meat behind many Listeria infections in the Netherlands
Scientists in Australia have identified a parasite in game deer and feral pigs for the first time.
Researchers at Charles Sturt University discovered the Sarcocystis species of parasite during their work and said it sheds light on a previously unrecognized risk.
Several wild game meat species, including deer and feral pigs are hunted and
Continue Reading Australian experts urge proper cooking after finding parasite in meat
Poorly cooked pork liver was the suspected source of a hepatitis E outbreak in China in 2022, according to a recent report.
In July and August 2022, an outbreak of hepatitis E was reported in a nursing home in Hangzhou, Zhejiang Province.
A case-control study was conducted to identify risk
Continue Reading Undercooked pork liver linked to hepatitis E outbreak in China
Higher fridge temperatures in the homes of older people could be putting them at greater risk of Listeria infection, according to a study.
Researchers looked at the temperatures of domestic refrigerators in the Netherlands and the impact on listeriosis cases related to ready-to-eat (RTE) cooked meat products.
A survey among 1,020
Continue Reading Dutch study looks at fridge temperatures and Listeria risk
Researchers have raised questions about the threat Yersinia enterocolitica poses to public health.
The study, involving the Quadram Institute, University of East Anglia, and the UK Health Security Agency (UKHSA) found diverse populations of Yersinia enterocolitica on foods.
The number of yersiniosis cases is low, but it is likely there
Continue Reading Yersinia findings in UK prompt call for better surveillance
Beef and lamb on sale in Sweden are a common source of human exposure to potentially pathogenic Shiga toxin-producing E. coli (STEC), based on findings from a study.
The work summarized the results of four surveys from different periods, which looked at the occurrence and characteristics of STEC in beef
Continue Reading Swedish study finds STEC risk from beef and lamb
A study of Salmonella in horses in Italy has uncovered an outbreak that affected 17 people.
From June to November 2021, 146 horses, five donkeys, and one mule were tested for Salmonella in cecal contents and through carcass swabs from one slaughterhouse.
Salmonella was detected three times in 152 of
Continue Reading Scientists uncover Salmonella outbreak linked to horse meat
Researchers have evaluated a range of studies focussed on Salmonella in insects to gather data for assessing the safety of insect-based foods.
The systematic review looked at 36 studies investigating Salmonella in insects.
“Data on the persistence of Salmonella can be useful for further analysis by risk assessors and decision-makers involved in the safety
Continue Reading Scientists assess Salmonella risk from insects
Researchers have analyzed produce in Spain for two foodborne parasites, finding a high level of contamination.
The study assessed the occurrence of Giardia duodenalis and Cryptosporidium oocysts in green leafy vegetables sold in Valencia, Spain. Samples were romaine, oak leaf, iceberg lettuce, and kale cabbage.
It included 129 vegetable samples
Continue Reading Scientists reveal parasite contamination of produce
Eggs are the main food source of Salmonella outbreaks in Europe, according to a study.
From a list of 18 food sources, eggs and egg products were the most important source of salmonellosis outbreaks, followed by pork and general meat products.
Salmonella outbreak data in 34 European countries from 2015
Continue Reading Study finds most EU Salmonella outbreaks involve eggs