A new study out of Pennsylvania State University suggests that raw chickens from farmers markets may be more likely to carry foodborne pathogens than the same product found at grocery
The levels of bacteria in broiler chickens at the processing plant appears to be related to the amount of bacteria found among birds on the farm, according to a new
Ever hear the one about how the well‐dressed accomplice caused a scene at the front door of the bank, while the masked robbers snuck in through the back and
The guest op-ed piece by former UDSA Under Secretary for Food Safety Richard Raymond entitled, “Can We Talk Turkey?” had some factual errors that need to be addressed, along with
On April 24, 2013, Mother Jones ran a story entitled “USDA Ruffles Feathers With New Poultry Inspection Policy,” by Tom Philpott. Like so many posts that I read about on
My passion for public health stems from my career as an infectious disease doctor, watching families cope with the heartbreak caused by preventable diseases, including foodborne illness. I know what
Will knowing which foods are most likely to cause severe foodborne illness increase consumer and industry vigilance? “Risky Meat,” Center for Science and the Public Interest’s (CSPI) April 23
Infection rates of the foodborne pathogens Campylobacter and Vibrio parahaemolyticus rose in 2012, while other major pathogens generally maintained rates similar to recent years, according to the nation’s annual
“A sneaky germ.” That’s how the U.S. Centers for Disease Control and Prevention describes Salmonella. The agency follows that uncomplimentary description with a warning that Salmonella can contaminate
An outbreak of Salmonella Heidelberg linked to chicken has sickened nearly 100 people in Washington and Oregon since June of 2012, health officials announced Thursday.
A total of 43 illnesses
Applying hot, flowing air to poultry transport crates could be an effective way to kill Campylobacter in these environments, according to new government research. Poultry is a known reservoir of
A review of eleven years of foodborne illness data has revealed that, between 1998 and 2008, leafy green vegetables and dairy sickened the greatest number of people, while poultry caused