Washing chicken may actually increase your risk of cross-contamination.
L’expertise universitaire, l’exigence journalistique
Articles sur Food-borne illness
Affichage de 1 à 20 de 25 articles
Some people like to use their sense of smell to tell if food has gone off. A food safety expert explains why that’s not a good idea.
Improving food safety in low- and middle-income countries requires a shift in thinking and practice.
Food safety means checking the source and paying attention to hygiene and storage.
Biological and chemical substances are the most common food contaminants and account for over 200 food-borne illnesses.
Climate change has a clear link to rising foodborne illnesses. Blackouts during heat waves and wildfires are a growing part of the problem.
‘When in doubt, throw it out’ – and more tips to make sure your festive feast won’t make you sick.
From a global cattle disease that can devastate herds to water-borne pathogens causing severe food poisoning, genome sequencing has become an important tool in the control of infectious diseases.
A food safety expert offers six tips on safe food handling that many cookbooks and cooking shows fail to deliver.
Millions of people travel during the holidays, eager to spend time with loved ones. That travel, along with exposure to new bacteria, can make you more vulnerable to foodborne illnesses.
E. coli bacteria are the frequent culprits behind outbreaks of food-borne illnesses. But not all strains are harmful; some are even helpful.
From Brooklyn to Los Angeles, thousands of Americans are raising chickens in their backyards. But without stricter regulation, urban poultry farming is risky for both humans and birds.
The bacterial pathogen that is responsible for listeriosis can survive under even the toughest conditions.
The recent E. coli outbreak in North America was linked to romaine lettuce. Many such outbreaks are often linked to fresh produce. Here’s what you need to know to keep your family safe.
Health authorities in South Africa have launched an investigation to find the food source that has resulted in an unprecedented increase in listeria cases across the country.
A global trend to regulate frequent antibiotic use in livestock and poultry production is emerging but Africa is still lagging behind.
Food-borne diseases will continue to thrive unless Africa’s meat inspection programmes are upgraded.
Meat has health benefits. And good quality meat could also be the solution to the food insecurity problems that plague two-thirds of households in the developing world.
We’ve come a long way since beer was safer to drink than water but the UK still has work to do when it comes to food-borne illness.
Prime Minister Tony Abbott has called on two ministers to prepare a cabinet submission about country-of-origin food labelling despite initial reluctance about change.
Les contributeurs les plus fréquents
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Professor of Food Safety, University of Guelph
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Professor, Australian National University
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Policy Analyst HDR, Deakin University
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Professor in Animal Microbial Ecosystems, Bristol Veterinary School, University of Bristol
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PhD candidate, Australian National University
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Professor in Microbiology and Molecular Biology, UNSW Sydney
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Professor of Infection Epidemiology and Zoonoses, University of Liverpool
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Professor of Meat Science and the co-host of the NRF SARChI Chair in Meat Science, University of Fort Hare
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Postdoctoral Research Fellow, Department of Livestock and Pasture, University of Fort Hare
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PhD researcher, Cornell University
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Pathologist, Centre for Vaccines and Immunology, NICD, National Institute for Communicable Diseases
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Chief Research Scientist and Director, Centre for Microbiology Research, Kenya Medical Research Institute
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Professor in the Department of Microbiology and Plant Pathology and Co-Director at the Centre of Excellence in Food Security, University of Pretoria
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Associate Professor of Human Ecology, University of California, Davis
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Master's Degree Candidate in Community Development, University of California, Davis
