Browsing: Policy, Science & Research
Molecular Mimicry: When Food Poisoning Doesn’t Actually End Most people think of food poisoning as temporary. You eat something off,…
Introduction Escherichia coli (E. coli) is one of the most commonly implicated bacterial pathogens in foodborne illness, particularly associated with…
Introduction Salmonella is one of the leading causes of foodborne illness worldwide, commonly associated with poultry, eggs, and contaminated produce.…
Few foodborne pathogens have earned a reputation quite like Listeria monocytogenes. Salmonella is often associated with undercooked poultry or eggs.…
The Dangers of Drinking Unpasteurized Milk: Salmonella, Listeria, E. coli, Brucella, Campylobacter Milk is among the most widely consumed food…
There is a Significant Link Between Salmonellosis and Myocardial Infarction Introduction Food poisoning — clinically referred to as gastroenteritis —…
What Foods Are Most Likely to Carry Salmonella—and Why Contamination Happens So Easily Salmonella is one of the most well-known…
As 2026 unfolds, foodborne-illness research into pathogens like E. coli, Salmonella, and Listeria is increasingly defined by a shift from…
Navigating the New Terrain of Food Safety: Understanding Risks in the Plant-Based Diet Revolution
By Kit Redwine
The global shift toward plant-based eating represents one of the most significant dietary transformations in recent decades. Driven by concerns…
Listeria monocytogenes remains a research magnet because it sits at an uncomfortable intersection: it is comparatively rare as a cause…