The application of genomics is reducing the number of people who become ill from foodborne infections, according to Public Health England.
PHE made the comments in a paper on the transition to use of whole genome sequencing (WGS).
“The introduction of routine WGS has improved national and local surveillance, increased the number of outbreaks being…
The USDA has given more than $450,000 for a research project designed to increase the safety of certain commercially farmed oysters from the Gulf Coast that are “bound for the premium half-shell market.”
A marine scientist at Auburn University, Bill Walton, is known as one of the driving forces behind the Gulf Coast’s up-and-coming, off-bottom…
The local food trend continues to spread, with U.S. consumers increasingly wanting to know exactly where their food comes from, but new data from Auburn University shows food safety issues at “small” and “very small” farms.
“Small and very small facilities do not have as many resources, and, while there are definitely fairly inexpensive ways…
Known in the food safety arena for his work in fresh produce research, Trevor Suslow has signed on as vice president of food safety for the Produce Marketing Association.
Suslow will start with the Newark, DE, non-profit in October, according to a news release from PMA. The move concludes a 23-year stint at the University…
Each year, the Government of Canada estimates that one in eight Canadians get sick from a foodborne illness, for a total of 4 million Canadians. Anyone who has ever been through a bout of food poisoning will most likely never forget how terrible and traumatic it was.
Public health officials from local to federal levels…
Research recently published by scientists in The Netherlands shows that E. coli and Campylobacter bacteria are so common on goat and sheep dairy farms that pasteurization is necessary to prevent contamination of raw milk and products made with it.
The Dutch National Institute for Public Health and the Environment and the Dutch Food and Consumer…
Newly published research concludes that education significantly increased safe food handling among high schoolers, but also showed the students continued risky practices that can result in foodborne illnesses.
The study, from researchers at the University of Waterloo, Conestoga College Institute of Technology and Advanced Learning, and the University of Guelph in Canada was published…
Simple tweaks to the schedules of food safety inspectors could result in the discovery of hundreds of thousands of violations now being overlooked across the United States every year, according to new research about how scheduling affects worker behavior.
The potential result: Americans could avoid 19 million foodborne illnesses, nearly 51,000 hospitalizations and billions of…
The most recent outbreak from Escherichia coli O157:H7 in romaine lettuce spurred me to pull up an old draft, trim it and post it in an attempt to promote public health. Enjoy.
In the Spring of 2017 while sprinkling balsamic vinegar over chopped romaine lettuce, I wondered if anyone had published on the bactericidal effect…
Researchers from North Carolina State University have pinpointed new compounds that may be effective in containing the virulence of Listeria, a bacterium that can cause severe food poisoning and death.
News of the discovery comes during an ongoing…
