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.
Experts from the Centers for Disease Control and Prevention (CDC) are working with the Florida Department of Health and the Food and Drug Administration (FDA) to support an investigation of a dead bat that was found in a packaged salad pu
A Purdue University study shows that the bacteria Listeria monocytogenes can live inside the tissue of romaine lettuce, suggesting that conventional post-harvest sanitization practices might not be sufficient to kill the potentially lethal pathogen.
The Centers for Disease Control and Prevention (CDC), public health and regulatory officials in several states, and the Food and Drug Administration (FDA) are investigating a multi-state outbreak of Listeria monocytogenes infections (list
There's an ongoing debate among public health officials about how quickly they should notify the public about foodborne illness outbreaks, and how much information should be shared.
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.
Kansas State University researchers have discovered the secret ingredient to improving kitchen food safety: include handwashing reminders and meat thermometer instructions in published recipes.
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.
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.
Forty-eight million cases of foodborne illness are reported annually in the United States, including 3,000 deaths, according to the Centers for Disease Control and Prevention.