The USDA’s National Institute of Food and Agriculture (NIFA) is investing $14 million to support food safety research, outreach and workforce training. The investment will fund research and efforts
Scientists have predicted that the rate of foodborne trematode infections will remain stable up to 2030.
Foodborne trematodiases, including clonorchiasis, fascioliasis, fasciolopsiasis, opisthorchiasis, and paragonimiasis, are a neglected public health
Investigations into E. coli outbreaks often fail to find the outbreak strain in food or environmental samples, according to a review.
Scientists used Shiga toxin-producing E. coli (STEC) as a
Kudos to FSIS and ARS for their work and proposing that poultry products “. . . contaminated with certain Salmonella levels and serotypes are adulterated. . . .” Implementing this rule should benefit public health. Producers
Five topics were considered to be emerging risks by European experts in 2023 while a wide range of other subjects were considered, according to a recently released report.
The annual
A new study published in the Journal of Food Protection reveals that an unexplained outbreak of gastrointestinal and liver illnesses in 2022 was linked to a subscription meal service product
A recent study published in Epidemiology and Infection has revealed that a 2019 Canadian policy targeting Salmonella contamination in frozen breaded chicken products has significantly reduced the prevalence of the
Scientists have reported several Salmonella types from healthy people who often worked in the food sector.
Researchers identified five rare Salmonella serovars in China and used whole genome sequencing to
According to a new study from Stanford University, the influenza virus can remain infectious in raw milk stored at refrigeration temperatures for up to five days. The research, published Dec.
In the past three decades, cantaloupes have consistently been linked to some of the most severe foodborne illness outbreaks involving Salmonella. A recent study published in the Journal of Food
Scientists in Scotland have looked into how tackling foodborne pathogens in food producing animals could help reduce the consumption of contaminated meat.
The project, undertaken by Moredun Research Institute, reviewed
Scientists have said applying a technique often used to assess the disease burden by pathogens to chemicals is “feasible but complicated.”
The Dutch National Institute for Public Health and Environment
