Morbidity and Mortality Weekly Report

States and territories have been steadily building their epidemiology staffs, but they collectively need another 1,200 to reach “full capacity” in terms of several key health areas, including foodborne illnesses and other infectious diseases. 

One hundred percent of U.S. states and territories, as well as the District of Columbia, provided data supporting that estimate in…

Federal officials this week made public details of two outbreaks of Trichinella infections in Alaska in the past 12 months, both linked to undercooked walrus meat.

Long associated with undercooked pork, the majority of cases of Trichinella infections in the U.S. since the late 1990s have been caused by wild game species that are not…

The winners for the dubious distinction of causing the most food borne illnesses for 2016 is out.

According to preliminary data recently published in CDC’s Morbidity and Mortality Weekly Report, Campylobacter and Salmonella caused the most reported bacterial foodborne illnesses in 2016. The finding is from the Center for Disease Control and…