Articles Tagged with ''E. coli''

Using a newly developed quantitative microbial risk assessment (QMRA) model, researchers have identified interventions along the U.S. romaine lettuce supply chain that would most effectively reduce E. coli contamination. The QMRA is publicly available for use.

Per Trace One’s analysis of FDA National Antimicrobial Resistance Monitoring System (NARMS) data, the U.S. states with the highest levels of Salmonella and Campylobacter contamination in retail meat are Georgia, South Carolina, and Tennessee.

French Health Minister Yannick Neuder has confirmed that Escherichia coli was behind the outbreak that also has landed eight children in the hospital.

Study’s results suggest that charged nanoplastics can influence the growth, viability, virulence, physiological stress response, and biofilm lifestyle of the pathogen Escherichia coli O157:H7.

A key component of the project was a field and laboratory study conducted to assess the presence and potential transmission of AMR Campylobacter and Escherichia coli during the processing of chicken in two similar-sized, large-scale UK chicken processing sites.

To inform the broader third Intestinal Infectious Disease Survey (IID3), the UK Food Standards Agency (FSA) conducted a study to calculate burden estimates for four foodborne pathogens: enteropathogenic Escherichia coli (EPEC), sapovirus, hepatitis A virus, and Toxoplasma gondii.

According to internal FDA and CDC reports uncovered by NBC News and attorney Bill Marler, in November 2024, a multistate Escherichia coli outbreak linked to lettuce sickened 89 people, resulting in 36 hospitalizations and one death. Mention of the outbreak was not made public until the investigation was closed, nor were any details shared openly.

The UK Health Security Agency (UKHSA) recently published its first annual report summarizing infectious disease trends, which noted increases in the incidence of infections by important foodborne pathogens like Escherichia coli, Salmonella, Listeria monocytogenes, Campylobacter, and norovirus.

In this episode of Food Safety Matters, we speak to Dr. Edward Dudley, Director of the E. coli Reference Center and Professor of Food Science at Penn State University, about the potential for wastewater monitoring to aid foodborne pathogen surveillance and bolster foodborne illness reporting. 

This article discusses the quantification of risk associated with changes in enterohemorrhagic E. coli (EHEC) physiology during post-harvest pre-processing of leafy greens.