Scientists from the DTU National Food Institute in Denmark have helped develop a method that predicts how well bacteria such as Listeria can tolerate disinfectants.
A study published in Scientific
The role of infected food handlers in two norovirus outbreaks in Spain has been highlighted recently by researchers.
Two gastroenteritis outbreaks occurred a week apart in the same facility in
Researchers from the Florida State University College of Medicine have unveiled findings from an ongoing study revealing a potential link between aspartame consumption and learning and memory deficits in mice.
A new approach could improve risk management decisions around Shiga toxin-producing E. coli (STEC), according to a study.
Risk classification and management of STEC isolated from food has been hampered
Eating meat fondues and raclette grill meals contributes to the annual seasonal peak of Campylobacter cases in Germany, according to a study.
During such meals, raw meat is typically handled
Scientists have revealed how genes influence chickens’ resistance to Campylobacter.
Their study, published in the Scientific Reports journal, also identified that when designing control strategies for the bacteria non-genetic factors
Scientists at a university in Scotland have developed a technique which could help to identify the source of food poisoning in a better way than current methods.
The technique relies
Nordic countries may experience a doubling of Campylobacter cases by the late 2080s, according to researchers.
Scientists used national surveillance data to analyze the relationship between climate and campylobacteriosis in
