By Davis W. Cheng, Ph. D.

The terms “Contagious Disease,” “Infectious Disease,” and “Communicable Disease” are related concepts and often used interchangeably, but there are distinctions in their meanings and subtle differences in emphasis. 

“Contagious Disease” specifically highlights diseases easily transmitted from person to person. Contagious diseases

Continue Reading Foodborne diseases: Contagious, infectious, or communicable?

According to a new study recently published in the International Journal of Food Microbiology, over 90 percent of listeriosis cases in the U.S. come from deli meat, followed by ready-to-eat (RTE) salads at just less than 5 percent.

The study, titled “Quantitative risk assessment model to investigate the public health

Continue Reading Study finds deli meat is connected to more than 90 percent of U.S. listeria cases

Founded in 1971, the Center for Science in the Public Interest is celebrating it’s 50th anniversary this year.

It is perhaps the oldest independent, science-based consumer advocacy organization with a record of accomplishments and a clear and ambitious agenda for improving the food system. The organization does not take funding
Continue Reading Center for Science in the Public Interest marks 50 years of action in food safety

A study shows promise for future victims of botulism poisoning, which is a particularly dangerous foodborne illness that can quickly paralyze respiratory muscles causing suffocation.

The botulism antitoxin heptavalent (BAT) therapy described in a new post-licensure study greatly reduced length and severity of symptoms in adults infected with Clostridium botulinum
Continue Reading Data shows experimental botulism antitoxin highly effective in adults


Food companies have been at the forefront of technological innovation and scientific research and development for decades upon decades. Cursory attention to the items we eat — how those items are grown, sourced, processed, and packaged – provides ample evidence of scientific research and development and technological innovation in
Continue Reading When is a potato washer not a potato washer? When it’s washing cantaloupes


Editor’s note: This is the first in a series of articles and opinion columns we are publishing in recognition of Food Safety Education Month.

Since its founding as the Association of Official Agricultural Chemists in 1884 as part of USDA’s Bureau of Chemistry, AOAC has had a fundamental role
Continue Reading Scientists seek to build global confidence in analytical solutions for food safety

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
Continue Reading PHE: WGS is reducing foodborne illnesses; increasing outbreak detection

There’s good news for millions of children who participate in the program daily: The National School Lunch Program’s strict food safety standards work.

A study led by researchers from the University of Connecticut and the U.S. Department of Agriculture found that food safety standards for ground beef supplied to the
Continue Reading National School Lunch Program aces ground beef safety review