In October 2013, the U.S. Food and Drug Administration released a draft risk assessment on the levels of contaminants in spices. The report made headlines nationwide for including the finding that 12 percent of spices imported to the U.S. ...
Scientists have made an important advance in understanding how a subset of bacterial cells escape being killed by many antibiotics. Cells become "persisters" by entering a state in which they stop replicating and are able to tolerate ...
Tags: Bacterial Cells, Antibiotics, Subset of Bacterial Cells
In 2013, the U.S. Centers for Disease Control and Prevention (CDC) reported that more than 500 people were sickened by seven strains of Salmonella Heidelberg linked to chicken. However, salmonellosis caused by Salmonella Heidelberg is only ...
Tags: Agriculture, Food, Health, Medicine
Scientists have made an important advance in understanding how a subset of bacterial cells escape being killed by many antibiotics. Cells become "persisters" by entering a state in which they stop replicating and are able to tolerate ...
Tags: bacterial cells, antibiotics, antibiotic resistance, persister cells
One of the largest Foster Farms plants in California was ordered to suspend poultry processing on Wednesday after U.S. Department of Agriculture inspectors cited it for "egregious insanitary conditions." According to The Oregonian, the ...
Tyson Foods is recalling 33,840 pounds of mechanically separated chicken products that may be contaminated with Salmonella Heidelberg, according to the U.S. Department of Agriculture's Food Safety and Inspection Service. The chicken is ...
Tags: Agriculture, Food
Foodborne illness outbreaks result when two or more persons develop similar symptoms of illness (gastroenteritis) after eating a common food, or become ill after consuming food from a common source. Such events occur relatively frequently ...
Tags: Foodborne Illness, Food Safety, Food
Late Friday afternoon, the CDC announced that a total of 14 persons (down from the 15 announced by California Department of Public Health on Thursday) infected with the outbreak strain of Salmonella Stanley have been reported from three ...
Tags: CDC, Salmonella Stanley, cashew cheese, food safety
The 1998 Major League Baseball season will forever be remembered for "The Chase," first by Ken Griffey, Jr., and finally between Mark McGwire and Sammy Sosa, to top Roger Maris's home-run record of 61. "The Chase" brought beer-drinking and ...
Tags: Agriculture, Food
Daily, weekly, monthly and yearly, people get sick from eating food. The Centers for Disease Control and Prevention (CDC) estimates that at least 48 million of us get sick each year, with 125,000 hospitalizations and 3,000 deaths. Many of ...
Tags: Agriculture, Food
Netherlands-based Micreos has received generally recognized as safe (GRAS) food processing aid against Salmonella status for its SALMONELEX from the Food and Drug Administration (FDA) and the United States Department of Agriculture (USDA). ...
Tags: Micreos, Salmonelex
The Cultured Kitchen of West Sacramento, Calif., is recalling all flavors of its non-dairy cashew cheese product due to a risk of Salmonella contamination. The non-dairy cashew cheese was distributed in Northern California and Nevada at ...
At least 15 people in the western U.S. have been sickened with Salmonella in an outbreak linked to pasteurized cashew cheese produced by The Cultured Kitchen, according to the California Department of Public Health. Three patients have ...
Tags: Agriculture, Food
Editor's note: 2013 saw dozens of well-publicized foodborne illness outbreaks. While many of them were found to have sickened a handful of individuals, a few stood out as especially wide in scope.?Food Safety News?has compiled a list of 10 ...
Tags: Health, Medicine, food safety
It won't all harm you, but some of it might. That's the caveat in the latest Consumer Reports analysis of tests on raw chicken breasts purchased at retailers nationwide. The analysis found that 97 percent of tested chicken breast samples ...
Tags: raw chicken breasts, intestinal bacteria, food safety, E.coli