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Trichinosis (trichinellosis) is a foodborne parasitic infection caused by nematodes of the Trichinella genus, most commonly Trichinella spiralis. Humans contract this…
Airborne Foodborne? Investigating the Controversial Idea of Pathogens Spreading via Kitchen Aerosols
By Kit Redwine
The concept of airborne transmission in foodborne illness traditionally focuses on respiratory pathogens, but emerging evidence suggests that kitchen activities may aerosolize…
Foodborne illness affects people of all ages, but its symptoms, severity, and complications can vary widely between children and adults.…
When it comes to food safety, many people assume that the riskiest items are undercooked meat or raw seafood. While…
Pre-washed bagged greens, celebrated for convenience, remain a recurring source of foodborne illness outbreaks despite industry assurances. Contamination risks persist…
Air fryers have taken modern kitchens by storm. With promises of crispy fries, juicy chicken, and golden veggies using little…
Salmonella continues to cause frequent foodborne illness outbreaks in the United States due to its extensive presence in nature and the…
Ultraviolet (UV) sanitizing devices have surged in popularity as kitchen accessories promising to eliminate harmful pathogens from smartphones and countertop…
When we think of foodborne illness outbreaks in restaurants, bacteria like Salmonella or E. coli usually come to mind. But another category of pathogens…
Seafood-associated rhabdomyolysis, known as Haff disease, is a rare but serious syndrome characterized by the rapid breakdown of skeletal muscle following…