Comparing foodborne illness rates between countries can be misleading because of differences in methodology and data sources, according to a study.
Foodborne illness estimation models are country-specific, making international comparisons problematic. Some disparities in estimated rates can be attributed to variations in methodology rather than real differences in risk, said
Continue Reading ‘Misleading’ to compare countries’ foodborne illness data, say experts
A public-private consortium has been created to investigate the potential food safety and quality issues posed by microbial contaminants in plant-based food products.
Partners in the project will look at microbes that are common in plant-based ingredients, their ability to survive processing, and the risk of growth and toxin production
Continue Reading Consortium to study contaminants in plant-based foods
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 that weather patterns and the presence of Campylobacter on broiler farms are associated with modest rises in the illness consultation
Continue Reading A model shows how Campylobacter surveillance could be improved
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 of fresh chicken meat.
However, there is no simple relationship between prevalence in chickens bred
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 in cases of hepatitis E virus (HEV) between January and May 2021.
A total of
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 and poultry products that do not support the growth of Clostridium botulinum. Botulism poisoning is
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 interventions in reducing the risk of foodborne diseases related to cross-contamination was investigated.
Results found
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 models to describe the combined additive, multiplicative and synergistic effects of their combinations. This should
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 or professional kitchens, is essential to protect against Listeria infections, according to the study published
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 assessed based on information from between 2008 and 2015. During this time, the annual number
Continue Reading Beef and turkey cause majority of Salmonella cases in Finland
