Food safety means checking the source and paying attention to hygiene and storage.
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Articles on Food poisoning
Displaying 1 - 20 of 39 articles
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.
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.
More people are drinking unpasteurised milk but what does the evidence say?
Did you forget to put the leftovers away? If it’s only an hour or two, that’s OK, but as the temperature drops under 60 degrees, the risk of bacterial growth – and food poisoning – increases.
Food fraud, the centuries-old problem that won’t go away.
The Conversation55.8 MB (download)
Dairy farmers used to put sheep brains and chalk in skim milk to make it look frothier and whiter. Coffee, honey and wine have also been past targets of food fraudsters. Can the law ever keep up?
Patients undergoing chemotherapy are at particular risk from food poisoning - but they aren’t being made aware how critical food safety is at home.
If you’re worried about food poisoning at your next barbecue, wait until you see what’s for pudding.
Yes, bacteria can accumulate on tea towels. But most of the bacteria the researchers found are not responsible for food poisoning or other gastrointestinal symptoms.
As incidents of food-borne illnesses increase, virtual reality could help better train food hygiene
Top contributors
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Associate Professor and clinical academic gastroenterologist, Western Sydney University
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Professor of Food Science, Clemson University
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Associate Professor in Microbiology and Fermentation Technology, Federation University Australia
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Professor of Microbiology, Swinburne University of Technology
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Research Fellow, ZERO2FIVE Food Industry Centre, Cardiff Metropolitan University
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Senior Lecturer in Microbiology and Fermentation Technology, Federation University Australia
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Professor, Australian National University
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Associate Professor Metabolic biochemist, toxicologist and Chair of the Forensic Biology and Toxicology program, Murdoch University
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Research Professor, Sokoine University of Agriculture
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Professor in Infectious Diseases Epidemiology, Monash University
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Associate Professor in Food Science and Human Nutrition, University of Canberra
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Fellow, Australian National University
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Research fellow, Australian National University
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Professor of Infection Epidemiology and Zoonoses, University of Liverpool
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Associate Professor in Law, Faculty of Social Sciences, University of Nottingham
