Foodborne Illness

  • Where You Live May Be Putting You at Risk for Foodborne Illness
    Improving education about risky food handling behaviors would reduce the amount of foodborne illness and help improve food security around the world, according to Kansas State University research.   For their study, the university's Kadri Koppel, assistant professor of ...More
    3 weeks ago Posted in News
  • Preventing Foodborne Illness Naturally with Cinnamon
    Seeking ways to prevent some of the most serious foodborne illnesses caused by pathogenic bacteria, two Washington State University scientists have found promise in an ancient but common cooking spice: cinnamon. ...More
    July 17, 2014 Posted in News
  • Study Reveals Fungus in Yogurt Poses a Threat to Consumers
    The fungus responsible for an outbreak caused by contaminated Greek yogurt last year is not harmless after all but a strain with the ability to cause disease, according to research published in mBio®, the online open-access journal of the American Society for ...More
    July 8, 2014 Posted in News
  • Swiss Cuisine Favorite is a Risk Factor for Campylobacter Infections
    Meat fondue with chicken is one of the primary risk factors for a campylobacter infection in Switzerland in winter, a new study shows. At the end of each year, the reported case numbers of this severe intestinal infection increase in Switzerland. This increase over the ...More
    July 3, 2014 Posted in News
  • Antibiotic Resistance in Foodborne Pathogens is an Ongoing Threat
    Antibiotic resistance in foodborne germs, an ongoing public health threat, showed both positive and troubling trends, according to data tracked by the Centers for Disease Control and Prevention (CDC) in 2012. Each year, antibiotic-resistant infections from foodborne ...More
    July 1, 2014 Posted in News
  • Study Demonstrates That Antibacterial Soaps Can Reduce Risk of Foodborne Illness
    Newly published research shows that the use of antibacterial soaps can reduce the spread of harmful bacteria – that often leads to foodborne illness – more effectively than using non-antibacterial soaps. The research, published in the peer-reviewed Journal of ...More
    April 20, 2014 Posted in News, Hand Hygiene
  • CDC Data Show Limited Progress in Reducing Foodborne Infections in 2013
    The nation’s food safety grades are out and the results are mixed. The Centers for Disease Control and Prevention (CDC)’s annual report card shows that foodborne infections continue to be an important public health problem in the United States. The rate of ...More
    April 18, 2014 Posted in News
  • Pathogens in Cheese: Researchers Follow the Traces of Deadly Bacteria
    If food products are not produced in a hygienic environment, consumers can face the threat of dangerous pathogens. This is exactly what happened in 2009 and 2010 when two different strains of Listeria monocytogenes were found in the traditional Austrian curd cheese known as ...More
    March 21, 2014 Posted in News
  • Hospital Food Safety Measures Reduce Risk of Contaminated Food
    A new study found more than 80 percent of raw chicken used in  hospitals in food for patients and staff was contaminated with a form of antibiotic resistant bacteria called extended-spectrum beta-lactamase (ESBL) producing E.coli. While sufficient preparation ...More
    March 7, 2014 Posted in News
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