Browsing: Policy, Science & Research
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.…
The Salmonella Challenge Each year, Salmonella bacteria cause approximately 1.35 million illnesses in the United States alone, with contaminated eggs, poultry, and…
Pufferfish poisoning, also known as fugu poisoning or tetrodotoxication, results from consuming fish containing tetrodotoxin (TTX), a potent neurotoxin. This toxin…
Aflatoxins, toxic compounds produced by fungi in soil and crops, contaminate up to 25% of Africa’s staple foods, including maize,…
Food recalls present significant financial threats to manufacturers, with average direct costs reaching $10 million per incident according to industry analyses. These…
Composting food waste transforms organic discards into valuable soil amendments but requires specific safety protocols to prevent health hazards, environmental…