Recent reports show that foodborne illness rates in Australia are falling except for Salmonella. According to an Aug. 12, 2015, story posted by the Australian Broadcasting Corporation, there has been
The strain of Salmonella I 4,[5],12:i:- linked to pork that has infected 134 people in Washington, hospitalizing 16, is multi-drug resistant. According to an update posted
Whole hogs for barbeque, recalled Thursday, have been associated with 32 Salmonella I 4, [5],12:i:- illnesses now being tracked by the Washington State Department of Health and
The U.S. Food and Drug Administration has released its 2012-2013 National Antimicrobial Resistance Monitoring System (NARMS) Integrated Report. The new collection of data on antimicrobial resistance patterns in bacteria
The Washington State Department of Health (DOH) issued an update Wednesday, Aug. 12, on the Salmonella outbreak linked to pork products. According to DOH, there are now 134 cases in
Food Safety News sat down with McGill University Associate Professor Lawrence Goodridge, Ph.D., at IAFP 2015 in Portland, OR, in late July to discuss Salmonella and his team’s
Northwest Farm Food Cooperative of Burlington, WA, is recalling frozen raw Cat Food with the code Jul12015B due to the product’s potential to be contaminated with Salmonella. No pet
The Boise, ID, store owned by 24,000 members, and with a deli that sickened about 300 customers since June 1, is still having more problems. In a July 24,
A food safety team at Montreal’s McGill University has been awarded $10 million for a study intended to answer remaining questions about Salmonella and how food growers can better
Mahina Mele Farm of Captain Cook, Hawaii, is recalling one lot of its macadamia nuts and related nut products after testing by the U.S. Food and Drug Administration (FDA)
The federal government “intends to put on live victim’s testimony and to refer to victim impact statements” next month when defendants in the Peanut Corporation of America (PCA) criminal
Salmonella contamination of pet food and pet treats is challenging the industry and leading to major operational changes, according to Robert Buchanan, Ph.D., director of the Center for Food