Browsing: Policy, Science & Research
The ability to identify foodborne pathogens quickly can determine whether an outbreak affects a handful of people or spreads across…
Bactrim, Cyclospora, and the pathway you don’t have “Antibiotic” is a clinical filing category, not a biochemical one. Humans sort…
The practice of saving leftovers is nearly universal. Across cultures and households, the ritual of packing away extra food after…
When a food recall makes national headlines, most consumers see only the final chapter of a much longer story. A…
Botulism is a rare but potentially life-threatening illness caused by toxins produced by the bacterium Clostridium botulinum. Although uncommon, botulism…
Most people think of Salmonella as a stomach illness. Mention the bacteria and the image that comes to mind is…
When most people think about food poisoning, they imagine a contaminated meal, a harmful bacterium, and a miserable few days…
Foodborne illness remains a major public health concern worldwide. In the United States alone, the Centers for Disease Control and…
A Primer on Salmonella, One of the Most Common Food Borne Pathogens Causing Gastroenteritis and Other Illness Salmonella is dangerous…
Molecular Mimicry: When Food Poisoning Doesn’t Actually End Most people think of food poisoning as temporary. You eat something off,…