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
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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,
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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
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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
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Research recently published by scientists in The Netherlands shows that E. coli and Campylobacter bacteria are so common on goat and sheep dairy farms that pasteurization is necessary to prevent contamination of raw milk and
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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
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Next generation sequencing is beginning to replace traditional DNA methods in food safety testing. As this trend continues, sequencing will no longer be the time intensive process it once was. Laboratories will be limited by
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Every hour of every day people around the world are living with and working to resolve food safety issues. Here is a sampling of current headlines for your consumption, brought to you today with the
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When you put one of the toughest bugs on the planet in a match-up with some of the most delicate fresh foods, it doesn’t take a Vegas mathematician to figure the odds are against the
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Ten of the good guys and gals in the battle to defeat foodborne illness just got $2 million from the Center for Produce Safety to help with seek-and-destroy efforts focused on pathogens’ pathways to people
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Despite Salmonella being the most common illness-causing foodborne bacteria in the U.S. food system, still very little is known about the precise processes through which the bacterium contaminates and transmits among its most pervasive carriers:
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