Beef products are one of the main sources of Shiga toxin-producing E. coli infections around the world, according to a report published by the FAO and WHO. Fresh produce was also a significant source.
The
Continue Reading Beef one of top sources for STEC infections – FAO and WHO world report
An audit in Chile has found there is no official sample system to verify compliance with European standards to control microbiological contamination in the food of non-animal origin.
For primary production, there is no risk-based
Continue Reading Audit finds lack of official controls for EU exports in Chile
Editor’s note: This is the second of a two-part opinion piece. To read part one, please click here.
In the previous article, I wrote about the decades-old public health problem of poultry-borne salmonellosis.
Continue Reading Reality of our world: Money trumps altruism in the quest for safer poultry
Researchers from a German institute have expanded knowledge about produce harboring antibiotic resistance genes that often escape traditional molecular detection methods.
These antibiotic resistance genes might evade cultivation-independent detection, but could still be transferred to
Continue Reading Researchers find antibiotic resistance genes on leafy greens
Federal officials issued a public health alert Monday night warning people to watch for signs of parasitic infections if they have eaten any of more than two dozen varieties of wraps and salads sold nationwide
Continue Reading Parasite risk in wraps, salads spurs warning; romaine blamed
Increasing demand in the U.S. for year-round access to all foods means more foreign food in grocery stores and that means more foodborne illness outbreaks from imported food.
Writing for the March edition of Emerging
Continue Reading Imported food sickens more Americans than ever
A report that freely acknowledges that the U.S. Food and Drug Administration “has neither the personnel nor the funding to physically inspect more than 1 percent of all shipments” looks at the results of FDA’s
Continue Reading More refusals were headed to produce aisles than fish counters
With its stock price in the toilet, its fourth-quarter earnings dwindling, and more of its customers becoming outbreak victims, Chipotle Mexican Grill decided last week was a good time to announce a new food safety
Continue Reading Letter From the Editor: Mansour to the Rescue
Poor hygiene and improper food preparation can lead to foodborne illnesses at home. The first step of the government’s safe food handling advice to consumers is to wash hands before and after handling food and
Continue Reading Study: Washing Utensils Between Uses Important for Safer Produce
More than 96 percent of the fruits and vegetables for sale last year in California met federal pesticide safety standards, according to residue test results released Wednesday by the California Department of Pesticide Regulation (DPR).
Continue Reading CA Produce Testing Reveals Low or No Pesticide Residues
(This post by Danisha Garner, a graduate student in NC State’s Department of Food, Bioprocessing and Nutrition Sciences, is the second in a series leading up to April 7, when the World Health Organization will
Continue Reading Listeriosis and Produce: What’s the Connection?
