Efforts led by the World Health Organization (WHO) to update estimates on the burden of foodborne infections continue progressing, with publication expected next year.
In a webinar organized by the European Burden of Disease Network, two speakers shared insights into work by the Foodborne Disease Burden Epidemiology Reference Group (FERG).
Continue Reading Revised foodborne illness estimates on track for late 2025
Chicken has been confirmed as the source of most Campylobacter infections, according to a research report published by the Food Standards Agency (FSA) in the United Kingdom.
The aim was to estimate contributions of the main sources to human infection and to identify changes over time. The work by Oxford
Continue Reading Scale of Campylobacter poultry link assessed in UK study
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 on a new machine learning method – known as the Minimal Multilocus Distance (MMD) method – which can be used
Continue Reading Researchers use machine learning to tackle food poisoning
Whole genome sequencing offers new possibilities for foodborne outbreak detection and investigation, source attribution and hazard identification, according to an EFSA panel.
The scientific opinion by the panel on Biological Hazards covers use of whole genome sequencing (WGS) and metagenomics for outbreak investigation, source attribution and risk assessment of foodborne
Continue Reading Experts assess potential of whole genome sequencing in food safety
Understanding which foods are most commonly responsible for certain foodborne illnesses helps in developing effective prevention measures. Today, the three federal agencies involved in the Interagency Food Safety Analytics Collaboration (IFSAC) released details of their new method for estimating the sources of Salmonella, E. coli O157, Listeria monocytogenes, and Campylobacter.
Continue Reading Agencies Develop New Model for Foodborne Illness Sources
