Articles Tagged with ''foodborne illness''

The most common potential sources for foodborne illnesses are the highly perishable, animal protein-rich ingredients, specifically meats, fish, eggs, and milk and other dairy products.

Increasing cases of foodborne illnesses due to food contamination and rising consumer inclination toward better quality and safe food are expected to fuel the demand for pathogen testing in the global food safety testing market by the end of forecast period, according to a report published by Allied Market Research, Portland, Ore.

During the recent romaine lettuce E. coli outbreak, the CDC web-site page for E. Coli got 2 million page views. The month before that, it had gotten just 125,000.

Triple T Specialty Meats, Inc is recalling about 20,630 lbs. of ready-to-eat chicken salad products, which it produced for the grocery store chain after reports showed that it may be contaminated with Salmonella Typhimurium.

Researchers at the University of British Columbia (UBC), Canada, have found a better way to identify unwanted animal products in ground beef.