Food Safety

Campylobacter, Salmonella Led Bacterial Foodborne Illnesses in 2016

April 20, 2017

Campylobacter and Salmonella caused the most reported bacterial foodborne illnesses in 2016, according to preliminary data published today in CDC’s Morbidity and Mortality Weekly Report. CDC’s Foodborne Diseases Active Surveillance Network (FoodNet) report provides the most up-to-date information about foodborne illnesses in the United States.

New Evidence Shows How Bacterium in Undercooked Chicken Causes GBS

December 9, 2016

A Michigan State University research team is the first to show how a common bacterium found in improperly cooked chicken causes Guillain-Barre Syndrome (GBS). The federally funded research, now published in the Journal of Autoimmunity, not only demonstrates how this food-borne bacterium, known as Campylobacter jejuni, triggers GBS, but offers new information for a cure. If chicken isn't cooked to the proper minimum internal temperature, bacteria can still exist.

Genomics Technique Could Accelerate Detection of Foodborne Bacterial Outbreaks

November 30, 2016

A new testing methodology based on metagenomics could accelerate the diagnosis of foodborne bacterial outbreaks, allowing public health officials to identify the microbial culprits in less than a day. The methodology could also identify co-infections with secondary microbes, determine the specific variant of the pathogen, and help alert health officials to the presence of new or unusual pathogens.

'Five-Second Rule' Unsupported by Science

November 23, 2016

When you were a kid, you might have heard a parent or sibling cite the “five-second rule” before swooping down on a piece of fugitive salami or a wayward grape.