Browsing: Policy, Science & Research
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,…
Introduction Escherichia coli (E. coli) is one of the most commonly implicated bacterial pathogens in foodborne illness, particularly associated with…