Infection Control Today

Study Shows Electron-Beam Irradiation Reduces Virus-Related Health Risk in Lettuce, Spinach

A team of scientists studying the effects of electron-beam irradiation on iceberg lettuce and spinach has had its research published in the February issue of the journal Applied and Environmental Microbiology. The study quantified the theoretical health-risk reduction from ...More

2 days ago

Posted in News

Researchers Endeavor to Understand How Bacteria Come Back From the Dead

Salmonella remains a serious cause of food poisoning in the UK and throughout the European Union, in part due to its ability to thrive and quickly adapt to the different environments in which it can grow. New research involving a team of IFR scientists, funded by BBSRC, has ...More

6 days ago

Posted in News

A Zap of Cold Plasma Reduces Harmful Bacteria on Raw Chicken

A new study by food safety researchers at Drexel University demonstrates that plasma can be an effective method for killing pathogens on uncooked poultry. The proof-of-concept study was published in the January 2012 issue of the Journal of Food Protection. Although recent ...More

6 days ago

Posted in News

High Levels of MRSA Bacteria Found in Retail Meat Products

Retail pork products in the United States have a higher prevalence of methicillin-resistant Staphylococcus aureus bacteria (MRSA) than previously identified, according to new research by the University of Iowa College of Public Health and the Institute for Agriculture and ...More

3 weeks ago

Posted in News

Pill May Prevent Serious Foodborne Illness Someday

Modified probiotics, the beneficial bacteria touted for their role in digestive health, could one day decrease the risk of Listeria infection in people with susceptible immune systems, according to Purdue University research. Arun Bhunia, a professor of food science; Mary ...More

5 weeks ago

Posted in News

Microbial Contamination Found in Orange Juice Squeezed in Bars and Restaurants

Microbial contamination was found in orange juice squeezed in bars and restaurants. Scientists from the University of Valencia in Spain have analyzed fresh orange juice squeezed by machines in catering establishments. They have confirmed that 43 percent of samples exceeded ...More

December 14, 2011

Posted in News, Infections & Pathogens

Ready-to-Bake Cookie Dough is Not Ready-to-Eat, Study Finds

The investigation of a 2009 multistate outbreak of Shiga toxin-producing Escherichia coli (STEC), an important cause of bacterial gastrointestinal illness, led to a new culprit: ready-to-bake commercial prepackaged cookie dough. Published in Clinical Infectious Diseases and ...More

December 9, 2011

Posted in News, Infections & Pathogens

Microban Suggests Five Areas in the Kitchen to Keep Clean During the Holidays

A list of the top five kitchen hygiene hotspots that need to be kept clean over the holiday season has been compiled by antibacterial protection specialist Microban. “Most of these measures are commonsense but in the general Christmas run-up they can easily be forgotten," ...More

November 22, 2011

Posted in News

New Test Can Precisely Pinpoint Food Pathogens

With salmonella-tainted ground turkey sickening more than 100 people and listeria-contaminated cantaloupes killing 15 this year, the ability to detect outbreaks of foodborne illness and determine their sources has become a top public health priority. A new approach, ...More

October 25, 2011

Posted in News, Infections & Pathogens

FDA Issues Tips on Avoiding Listeriosis

If you eat food contaminated with bacteria called Listeria, you could get so sick that you have to be hospitalized. And for certain vulnerable people, the illness could be fatal. Unlike most bacteria, Listeria germs can grow and spread in the refrigerator. So if you ...More

September 30, 2011

Posted in News

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