Browsing: Policy, Science & Research
Campylobacter is one of the most common bacterial causes of foodborne illness globally. It is especially prevalent in undercooked poultry,…
Antibiotic resistance has become one of the most pressing health challenges of the modern era. While much of the public’s…
For decades, public health officials faced a critical bottleneck in outbreak detection: traditional culture-based methods requiring 2-7 days to identify…
Article Number 1491. Title: WHO Food Safety Strategy 2030: Global Framework for Safer Food
By Kit Redwine
The World Health Organization (WHO) Food Safety Strategy 2030 provides a comprehensive global framework to significantly reduce the burden of foodborne…
When you sit down at a restaurant table, whether it’s a casual diner or a trendy brunch spot, there’s a…
When someone gets food poisoning, the first instinct is to blame the last thing they ate—maybe a salad from a…
When most people think of Salmonella, they imagine a miserable, but temporary, bout of food poisoning. Diarrhea, cramps, fever, and nausea…
Eggs are a leading cause of Salmonella infections, with thousands of foodborne illnesses linked to contaminated eggs each year. Recently,…
The Network Architecture The GenomeTrakr network represents a transformative approach to foodborne pathogen surveillance. Established in 2012 by the U.S.…
Australian researchers have successfully used artificial intelligence to generate a functional biological protein capable of killing antibiotic-resistant bacteria, according to phys.org.…