Latest Foodborne illness Stories
Arizona State University scientists have developed a microfluidic chip, which can sort good germs from bad.
PathoGenetix, Inc., has completed an initial round of evaluations for its RESOLUTION Microbial Genotyping System with leading contract testing laboratories serving the food safety market.
New research from the University of British Columbia has found that when a pinch of garlic is added to baby formula, it can reduce the risk of contamination from pathogens.
A Richmond, California gourmet food company is recalling more than 180,000 pounds of ready-to-eat products containing chicken due to a high risk of E. coli contamination, according to the US Department of Agriculture.
Braunschweig have now discovered what makes a specific strain of Yersinia pseudotuberculosis–one of the main instigators for these infections–so dangerous: the bacteria produce a molecule called CNFy that facilitates the infection process for them.
Study Shows Biocompatible Polysaccharide Could Reduce Risk of Food Contamination Claremont, CA (PRWEB) October 31, 2013 Escherichia coli, or more commonly
Norovirus is an RNA virus that causes approximately 90% of epidemic non-bacterial outbreaks of gastroenteritis around the world. It may also be responsible for 50% of all foodborne outbreaks of gastroenteritis in the U.S. It can affect people of all ages and is transmitted by food or water that is contaminated, by person-to-person contact, and through aerosolization of the virus and subsequent contamination of surfaces. Immunity is usually incomplete and temporary after infection. People...