A pilot study in France has pointed to a significant under-reporting of shellfish-related foodborne outbreaks.

The objectives of the research were to quantify and describe the health impact of shellfish-related outbreaks as well as the circumstances of occurrence in Brittany, with the end goal of reducing their frequency.

An online

Continue Reading The study supports the view that shellfish outbreaks are under-reported

Discussions on Vibrio in seafood have revealed a number of developments in recent years, according to a report.

Raw shellfish such as oysters and clams are the most common foodborne source of vibriosis.

The Food and Agriculture Organization of the United Nations (FAO) and World Health Organization (WHO) published a
Continue Reading Experts assess progress on ways to tackle vibrio in seafood

France has recorded a historic decrease in acute gastroenteritis that public health officials have linked to measures in place during the COVID-19 pandemic.

Following the first lockdown because of coronavirus very low levels were recorded from March 2020 in the 2019 and 2020 winter monitoring season that ran from mid-November
Continue Reading French gastro surveillance marked by COVID-19 and large outbreak


A federal judge in California has told the Food and Drug Administration, which is the nation’s leading food regulator, to stop dragging its feet on the long-awaited rules surrounding food recalls and outbreaks of foodborne illness.

U.S. District Court Judge Yvonne Gonzalez Rogers ordered the Department of Health and
Continue Reading Publisher’s Platform: So says the Court — FDA what are ‘high risk’ Foods?