— OPINION —
By Steve Gibb, MS
Science needs a publicist, and badly. How badly? One can only conclude from reading newspapers that false narratives are increasingly considered normal and acceptable. And we’re not talking about selective emphasis here but bald-faced untruths. Dishonesty is problematic not only because it’s disrespectful
Continue Reading Why science needs PR: Meeting the moment
— COMMENTARY —
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
– OPINION –
By Mindy Brashears
As we ended 2021 I kept my blogs upbeat and holiday-focused, given the season. There is a time for fun, a time for recognizing the hard work of our industry and then there is a time to be serious. As we turn the page
Continue Reading Former USDA official says consumers are scientifically responsible for food safety
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
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 products made with it.
The Dutch National Institute for Public Health and the Environment and
Continue Reading Researchers warn against raw milk, cheese after testing dairies
