A recent study aiming to describe the impact of the COVID-19 pandemic on cases of foodborne enteric diseases in Canada found a considerable reduction in cases in 2020 compared to pre-pandemic levels.
Researchers from the Singapore Food Agency’s National Center for Food Science and the National University of Singapore have developed a real-time polymerase chain reaction (PCR) approach for the detection of viable Salmonella Enteritidis contamination in shell eggs, which would accelerate the traditional Salmonella testing process if integrated.
A recent study, funded by the U.S. Department of Agriculture’s National Institute of Food and Agriculture (USDA’s NIFA), has estimated the economic burden of foodborne illnesses linked to flour and flour-based food products in the U.S. from 2001–2021 to be as high as $258 million. Salmonella and Escherichia coli were implicated pathogens.
Researchers at the University of Texas Southwestern Medical Center have discovered how foodborne pathogen Vibrio parahaemolyticus infects people after eating raw or undercooked shellfish. The findings could lead to new ways to treat illness caused by the enteric bacteria.
A new study from George Washington University suggests that Escherichia coli infection from meat products may be responsible for hundreds of thousands of urinary tract infections (UTIs) in the U.S. each year.
In June, the Council of State and Territorial Epidemiologists (CTSE) will vote to decide if it will officially recommend adding Cronobacter sakazakii to the list of nationally notifiable diseases to the U.S. Centers for Disease Control and Prevention (CDC).
McMaster University researchers have developed a rapid, inexpensive test for Salmonella contamination in poultry and other food. The test provides accurate results in an hour or less without the need for accessories or a power source.
The Food and Agriculture Organization of the United Nations (FAO) recently published a report that explores the contribution of foods sourced from terrestrial animals on human health, including relevant food safety aspects.
Researchers from Livsmedelsverket, known as the Swedish Food Agency in English, have developed a new approach for ranking and classifying strains of Shiga toxin-producing Escherichia coli (STEC) based on potential public health burden.
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