Articles Tagged with ''foodborne illness''

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.

A new report on preliminary 2022 data from the U.S. Foodborne Diseases Active Surveillance Network (FoodNet) finds that enteric infections in the U.S. caused by eight major foodborne pathogens have generally returned to or exceeded levels observed in 2016–2018, before the COVID-19 pandemic.

The U.S. Food and Drug Administration (FDA) has published a report on the occurrence of foodborne illness risk factors in fast food and full-service restaurants from 2017–2018. The study found FSMS to be the strongest predictor of compliance, with well-developed FSMSs associated with fewer out-of-compliance food safety behaviors/practice than those underdeveloped or non-existent FSMS.