Articles Tagged with ''foodborne illness''

The World Health Organization (WHO) recently published a three-part guide describing how whole genome sequencing (WGS) can be used as a tool to strengthen foodborne illness surveillance and response.

The UK Food Standards Agency (FSA) recently published Our Food 2022, its annual report of food standards across the nation, which was conducted in collaboration with Food Standards Scotland (FSS). Although the UK faced significant challenges that affected the food system in 2022, FSA reported that that there has not been any significant change in food safety and authenticity standards, except for a trend in food allergen labeling requirements.

Whether or not a country’s food businesses have largely achieved certification against food safety standards is the second most important predictor of instances of foodborne illness, according to a recent study.

The number of cases has returned to pre-pandemic levels, reports Livsmedelsverket (known as the Swedish Food Agency in English). Vegetables and buffet food are the most common causes of food poisoning.

The Government of Western Australia Department of Health is launching a new strategy to reduce foodborne campylobacteriosis infections, which is the state’s most notified foodborne gastrointestinal disease.

In this episode of Food Safety Matters, we are joined by Darin Detwiler, LP.D., M.A.Ed., who is a food safety academic, advisor, advocate, and author with a 30-year history of working to control foodborne illness. Dr. Detwiler discusses the U.S. food safety system as portrayed in the 2023 Netflix documentary Poisoned, in which he is prominently featured. Additionally, Bob Ferguson discusses his latest Food Safety Insights column on food processors’ post-pandemic priorities and challenges.

The World Health Organization (WHO) has issued an open call for elicitors to help develop estimates of the global burden of foodborne disease by participating in a structured expert judgement study. 

During 2006–2021, Canada saw 55 laboratory-confirmed outbreaks of foodborne botulism, according to a recent article published in the U.S. Centers for Disease Control and Prevention’s (CDC’s) journal Emerging Infectious Diseases.

The Interagency Food Safety Analytics Collaboration (IFSAC) has published its list of priorities for 2024–2028, which includes improving foodborne illness source attribution estimates for Campylobacter, making non-O157 Shiga toxin-producing Escherichia coli (STEC) a pathogen of focus, and other activities.

The European Food Safety Authority (EFSA) and the European Center for Disease Prevention and Control (ECDC) recently published a summary of a joint investigation of a multi-country foodborne illness outbreak of Salmonella Seftenberg that was possibly linked to cherry-like tomatoes.