Modelling of Campylobacter in Sweden has indicated a 2-week time lag between human cases and broiler prevalence.
This suggests that the broiler prevalence two weeks earlier can partly explain domestic Campylobacter infections with transmission via handling and consumption
Continue Reading Study looks at link between Campylobacter in animals and humans
Officials in Switzerland have been unable to find what was behind an increase in hepatitis E infections that affected more than 100 people in 2021.
The Federal Office of Public Health (FOPH) recorded a rise
Continue Reading Source of rise in Swiss hepatitis E cases remains a mystery; pork investigated
A mathematical model has been developed by scientists in Denmark to control the risk from Clostridium botulinum in certain foods.
The tool could be used in development or reformulation of fresh and lightly preserved seafood
Continue Reading Researchers develop botulism prediction model
Researchers have modeled and estimated cross-contamination in consumer kitchens during a European Food Safety Authority (EFSA) program.
The model was used to work out the impact of cross-contamination routes for different scenarios. Effectiveness of several
Continue Reading Scientists in EFSA program look at cross-contamination in the home
A Dutch university has called on food industry partners for a project aiming to develop preservation strategies against Listeria monocytogenes.
The project will support the sector by developing hurdle strategies for the pathogen and design
Continue Reading Wageningen calls for Listeria project partners
Results of a risk assessment in Finland show those preparing and handling food may play a critical role in the incidence of listeriosis.
The stage after retail, including food handling and storage by the consumer
Continue Reading Finnish researchers investigate Listeria risk
Domestic beef and imported turkey cause the most Salmonella infections in Finland, according to results from a statistical model developed by the Finnish Food Authority (Ruokavirasto).
Potential origins of foodborne Salmonella infections in consumers were
Continue Reading Beef and turkey cause majority of Salmonella cases in Finland
Greater trust needs to be built between consumers and the food sector to ensure public confidence, according to a study.
Researchers at Flinders University in Australia spent five years working with industry and regulators on
Continue Reading Trust gap between consumers and industry impacting confidence
A simpler model to help understand the source of Campylobacter infection has been developed by researchers.
The team compared the asymmetric island model which uses genetic data and evolutionary processes to a newly developed genetic-free
Continue Reading Researchers refine model to trace Campylobacter infections
