Today we celebrate educators. In the days ahead we’ll celebrate leaders in consumer groups, government agencies, non-government organizations, the food industry and the news media. Of course, no list
Feeding chickens a mixture of plant-based oils in their water may become an effective method of reducing Salmonella contamination in chicken products, according to experimental studies by researchers at the
Ultrasound treatments may help reduce E. coli numbers on leafy greens by as much as 90 percent more than solely using conventional chlorine washes, according to new study by researchers
Last year’s German E. coli outbreak made headlines around the world in May and June as it sickened nearly 3,800 people and killed 50, distinguishing it as the
Preparing food on copper surfaces may significantly reduce the risk of spreading foodborne pathogens, according to a study by researchers at the University of Arizona. The study, funded in part
There is growing evidence that there may be a link between bacteria on meat and antibiotic-resistant urinary tract infections in people — and that link is starting to get high profile
Salmonella bacteria rely on internal pH sensors to initiate their virulent traits after sensing heightened acidity in their environment, according to a study conducted by researchers at the Yale University
By taking the following survey, public health professionals can help a PhD student earn his wings while improving public health. The following is a brief description of the study: To
As concerns grow about antibiotic-resistant pathogens in our food, environment, and hospitals, the Agricultural Research Service is trying to figure out the best alternatives for food animal producers, who have
Biology researchers in the United Kingdom have developed a device that can detect foodborne pathogens using a variant of a simple, seemingly unlikely chemical: Firefly luciferase, the enzyme that makes
A University of British Columbia study found minute traces of Listeria in one fifth of ready-to-eat fish products purchased from Vancouver stores, but no Listeria in ready-to-eat meat products from
Although preparedness for public health emergencies had been on an upward climb in the U.S. over the last decade, some of our most elementary capabilities are experiencing cuts in