Common summer activities can expose you to a host of infectious diseases. But there are simple steps you can take to protect yourself from pathogens ranging from E. coli to T. gondii.
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Articles on Foodborne illness
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Before World War II, pathogens in milk accounted for 1 in 4 cases of foodborne diseases in the US. Pasteurization reduced this figure to less than 1%.
A food thermometer is your holiday feast’s unsung hero, ensuring that poultry, meats and other dishes, including vegetable-based, reach the internal temperatures needed to eliminate harmful pathogens.
Keeping guests safe involves far more than just careful cooking − hand-washing, keeping work surfaces clean, safe handling and proper storage are also key ingredients.
Environmental degradation and altered landscapes, both due to human action and climate change, increase the incidence of already known diseases and the risk of new zoonoses emerging
Lockdowns to curb the spread of COVID-19 had various effects on food as it went from farms to plates.
Food safety agencies have assessed the risk of acquiring COVID-19 from contaminated food or food packaging. They found that currently, there’s no evidence that the virus is a food safety risk.
Top contributors
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Food Systems and Safety Program Team Director and Assistant Extension Specialist, Clemson University
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Associate Professor, School of Public Health Sciences, University of Waterloo
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Associate Research Professor of Food Science, Penn State
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Adjunct Professor, Centre for Applied Food Sustainability and Biotechnology, Central University of Technology
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Specialist, CGIAR System Organization
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Scientist, International Livestock Research Institute
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Researcher and Adjunct Professor, Food Science , University of Guelph
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Professor, University of Nairobi
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Professor and Director: Centre for Applied Food Sustainability and Biotechnology , Central University of Technology
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Professor of Pharmacology and Toxicology, Indiana University
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Professor of Food Safety, University of Guelph
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Pesquisadora, Faculdade de Medicina da USP (FMUSP)
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Professor Food Safety Systems at the Natural Resources Institute (UK) and contributing scientist ILRI, International Livestock Research Institute
