The owner of the Tchin Tchin Wine Bar in Bordeaux, France has been charged with involuntary homicide after 15 people fell ill and one person died due to botulism caused by contaminated sardine preserves made by the establishment.
The World Health Organization (WHO) has put out a call for experts to inform an updated estimate of the economic impact of foodborne illness at the global, regional, and national levels. The deadline to apply is January 7, 2024.
As of November 24, 2023, a fatal foodborne outbreak of salmonellosis linked to cantaloupes has caused 99 illnesses across 32 states in the U.S., and 63 illnesses across five provinces in Canada. A total of three patients have died. A recall has been issued.
The Interagency Food Safety Analytics Collaboration (IFSAC)—a joint effort between FDA, CDC, and USDA-FSIS—has published its 2021 report on foodborne illness source attribution for Salmonella, Escherichia coli O157, and Listeria monocytogenes.
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.
