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 Food poisoning
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If leftovers aren’t saved and reheated properly, it could put you at risk of food poisoning.
Florida man eats blended raw chicken but evades food poisoning. A microbiologist explains why.
Street food is popular in Nigeria but safety is not regulated.
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.
‘Fried rice syndrome’ refers to food poisoning from a bacterium called Bacillus Cereus, which becomes a risk when cooked food is left at room temperature for too long.
You’ll never look at bagged lettuce the same way again.
Warmer ocean waters are fueling the spread of the bacteria Vibrio vulnificus. Infections can lead to a rare but fatal condition called necrotizing fasciitis.
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.
The era of stocking pantries and keeping our fridges and freezers full is over.
Washing raw chicken can splash bacteria around the kitchen. It’s best just to properly cook the chicken without washing it. So why do people still wash? Time to bust some chicken-washing myths.
Food safety experts explain the risks of turning the fridge temperature up (or even turning the fridge off) to save energy.
Listeria causes serious illness and food recalls nearly every year.
Climate change has a clear link to rising foodborne illnesses. Blackouts during heat waves and wildfires are a growing part of the problem.
Despite the recent Kinder chocolate recall, there’s no cause for wider concern about chocolate safety.
Some ‘influencers’ are pushing a raw-meat diet. Here’s why you should avoid it.
Poop comes in many shapes, sizes and textures. The kind that’s too runny might be the result of wayward germs, Crohn’s disease or lactose intolerance.
‘When in doubt, throw it out’ – and more tips to make sure your festive feast won’t make you sick.
Reports from baby food companies show questionable levels of arsenic, lead and other heavy metals. Here’s what parents need to know.
Top contributors
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Senior Lecturer in Clinical Microbiology, University of Leicester
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Associate Professor and clinical academic gastroenterologist, Western Sydney University
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Professor of Microbiology, Swinburne University of Technology
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Professor, Australian National University
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Professor of Food Science, Clemson University
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Senior Lecturer in Microbiology and Fermentation Technology, Federation University Australia
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Professor of Pharmacology and Toxicology, Indiana University
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Associate Professor in Microbiology and Fermentation Technology, Federation University Australia
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Associate Professor, University of Birmingham
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Research Fellow, ZERO2FIVE Food Industry Centre, Cardiff Metropolitan University
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Research Professor, Sokoine University of Agriculture
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Professor, Environmental Economics, University of Manchester
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Senaka Ranadheera is a Friend of The Conversation.
Associate Professor, The University of Melbourne
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Head of the Environmental Health Division & Associate Professor in the School of Public Health and Family Medicine, University of Cape Town
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Fellow, Australian National University
