Food Borne Infection / Food Safety

Elizabeth Nolan, PhD, and her team at the Massachusetts Institute of Technology, recently explored the fight between microbes and hosts over essential metals and how understanding this battle may open the door for alternate treatments for bacterial infections.

A new study explores why some animals and humans might be more susceptible than others to develop prion diseases.

As Hawaii struggles to recover from two food-borne outbreaks, DOH officials seek to make revisions to their food safety regulations to enhance food-borne illness prevention.

University of New Hampshire (UNH) scientists are developing an algorithm to predict when NH’s Great Bay Estuary’s oysters may be at risk of contamination.

Australian students manufactured the $750 pill in their school lab.

Researchers have found evidence that pre-cut bagged salads may encourage Salmonella colonization.

Public Health England and the Department for Environment, Food and Rural Affairs researchers in the United Kingdom found drug-resistant E. coli in a large number of chicken samples, while much lower rates of contamination were observed in beef and pork samples.

A recent presentation by US Food and Drug Administration representatives explained why contaminated sprouts continue to be the cause of many food-borne illnesses.

IBM, Walmart, and Tsinghua University have partnered up to improve food safety practices in China.

The US Food and Drug Administration has announced that Sabra Dipping Co., LLC has recalled certain hummus products due to concerns about Listeria monocytogenes.

York’s Lassonde School’s Micro and Nano-scale Transport (MNT) Lab researchers have discovered “DipTreat,” a water treatment device capable of detecting and removing E. coli from drinking water.

European researchers have found that bacterial DNA molecules called plasmids are driving the evolution of antibiotic resistance in ways previously unknown.

A team of researchers from Tufts University and the University of Maryland have discovered a way to predict cholera outbreaks using satellite data from coastal waterways.

US food-safety legislation has toughened up as both regional and national centers strive to provide the public with safe food through the use of food-related disease surveillance programs and new technologies.

Experts in clinical diagnostics and tracking food-borne outbreaks discuss using culture-independent diagnostic tests (CIDTs) as well as how the use of CIDTs is currently working in Colorado.

An employee in the prepared foods section of a Whole Foods Market in Detroit, Michigan, has been diagnosed with hepatitis A.

Recent studies have shown how a commensal intestinal bacterium produces an enzyme that can help protect against pathogenic bacteria.

Researchers have predicted that less than 10% of Escherichia coli 0157:H7 strains are likely to have the potential to cause human disease.

A case of hepatitis A in a bakery employee at a Shop ‘N Kart located in Washington state has been confirmed by the Lewis County Public Health & Social Services Department.

For the last six years Haiti has been fighting a severe cholera epidemic and it is unlikely that the fight will end soon.

As individual nations attempt to make meaningful progress on stemming antibiotic use, a troubling new study shows that hospitals in the United States have continued to dispense antibiotics at a steady rate in recent years.

The Centers for Disease Control and Prevention is investigating a multi-state outbreak of Shiga toxin-producing Escherichia coli O157:H7.

The Centers for Disease Control and Prevention warn infections from the consumption of raw milk and products made from raw milk will increase, especially in states where raw milk is legal.

The number of illnesses, hospitalizations, and deaths caused by Salmonella have been steadily rising each year, and now findings from new report on nontyphoidal Salmonella enterica show that some 20% of blood isolates of the bacteria have antibiotic resistance.

As health experts around the world take on the problem of antimicrobial resistance and overuse of antibiotics in humans as a prime cause, world leaders are reminding us of another contributor to this global health issue: our farming system.

The United Kingdom Food Standards Agency has published a guidance for health care and social service organizations who care for vulnerable populations at greater risk for contracting listeriosis and other food-borne diseases.

In Quebec, Atlantic Shellfish Products Inc. is recalling oysters from the marketplace after possible Salmonella contamination.

By targeting CabA, an extracellular matrix protein essential for biofilm formation, it may be possible to reduce the incidence of food-borne illnesses caused by the potentially lethal Vibrio vulnificus marine bacterium found in biofilms on oyster shells and meat.

For consumers ordering pre-packaged foods, the United States Department of Agriculture recommends following several food safety tips.

Dubbed 'the perfect pathogen' by researchers, norovirus possesses all the markers of an ideal infectious agent.