Foodborne illness prevention - Articles - Page 2

Though Memorial Day activities are different this year, food safety remains a priority

May 21, 2020

Every year, millions of Americans commemorate Memorial Day to honor the sacrifices so many have made to protect our country.

Environmental detective work can curb foodborne illness outbreaks

Steven Mandernach J.D.

January 3, 2020

In foodborne illness outbreaks, it can take days to weeks before victims report symptoms or sources of illness are uncovered.

Regulatory Watch

IFSAC releases 2017 report on foodborne illness sources

Sharon Spielman

December 23, 2019

In an ongoing effort to understand sources of foodborne illness in the U.S., the Interagency Food Safety Analytics Collaboration (IFSAC) collects and analyzes outbreak data to produce an annual report with estimates of foods responsible for foodborne illnesses caused by pathogens.

Exclusive interview: Cloud-based labeling is the key to fighting foodborne illness

February 20, 2019

Food Safety Strategies recently was able to talk with Lee Patty, VP and general manager at NiceLabel Americas, about cloud-based labeling systems and foodborne illnesses.

Food Safety Summit: Partners with a common purpose

Joe Corby

February 14, 2019

“Partners with a Common Purpose,” is an initiative that recognizes a common purpose embraced and supported by both government regulators and industry alike in improving public health and consumer services.

Risk Analysis study: Even properly cooked pork chops pose Listeria, Salmonella threat

Leftovers, which could feature just a few pathogens that then had the chance to multiply, where the real concern, according to the research.

Crystal Lindell

September 28, 2017

It turns out that people eating leftover pork chops that have not been cooked well-done are likely putting themselves at risk for Salmonella and Listeria exposure.