There is a low rate of bacterial contamination in frozen berries, according to a study in Switzerland.
However, researchers warned that such products may pose a risk if they are
Thumbs up or thumbs down, many U.S. consumers are confident about the safety of their food.
The surprise here is that many of them aren’t, at least according
Researchers have identified handling of freshwater fish as the key risk factor in an outbreak in Hong Kong.
Invasive Group B Streptococcus (GBS) infection caused by Sequence Type 283 (ST283)
A group in New Zealand has called for action to tackle Campylobacter in fresh chicken meat.
The Public Health Communication Centre (PHCC) said the government should consider a formal inquiry
Foodborne illness outbreaks of E. coli O157 infections traced to romaine lettuce continue to be an ongoing public health concern.
The most recent such outbreak in November and December 2024
Scientists have estimated the economic impact of Salmonella Dublin infections on dairy farms in Denmark.
University of Copenhagen researchers examined Salmonella Dublin across all Danish dairy farms over a 10-year
The latest news coming out about raw milk is cool — as in temperature cool. This is thanks to a technology that eliminates pathogens that can be in raw milk while
An investigation of illnesses in New Zealand has revealed they were at least partially linked to a food establishment and food handlers.
Scientists investigated a cluster of 25 patients without
With the avian influenza virus added to the long list of dangerous pathogens, raw milk is riskier than ever. That reality is well known to the nation’s healthcare providers
The UN Food and Agriculture Organization (FAO) is continuing efforts to update scientific advice on foodborne parasites.
A meeting at FAO’s headquarters in Rome in May brought together scientists
A new study shows that vaccination of food handlers is an effective way to reduce the spread of hepatitis A.
The study, published in the journal Frontiers, says hepatitis A
Researchers have found that nanoplastics make foodborne bacteria like E. coli O157:H7 stronger, increasing their dangers to people.
According to the report, nanoplastics are everywhere. The microscopic fragments can
