food poisoning

An alternate pathway that Listeria uses to enter the bloodstream has been discovered by Purdue University scientists. The finding suggests that forms of the foodborne bacteria considered benign may be more dangerous than once thought. About 600 million people around the world contract listeriosis each year, with 420,000 dying, according to the World Health Organization… Read more

Chitosan, a naturally occurring carbohydrate derived from crustacean shells, shows promise as a bulwark against a bacterium that sickens more than a million people in the United States each year. Clostridium perfringens food poisoning is the second-most common bacterial foodborne illness in the U.S, after salmonella poisoning. Living in soil, decaying vegetation and the intestinal… Read more

Consumers should not eat “I.M. Healthy” brand soy nut butter products, the CDC and FDA are warning, as they may be linked to a multi-state E. coli O157 outbreak. The strain is referred to as Shiga toxin-producing E. coli, or STEC. The Maryland Department of Health and Mental Hygiene was the first to alert consumers… Read more

Salmonella food poisoning can make you miserable for several days. New research suggests that some of its serotypes – variations of the bacterial species – can have permanent repercussions. It may damage your DNA, research by Cornell food scientists indicates. Not all salmonella serotypes are equal, says study author Rachel Miller, a doctoral candidate in… Read more

In the first four months of 2016, there have been seven different Salmonella infection outbreaks spanning 35 states. At least 324 people were sickened and the outbreaks are ongoing, according to the Centers for Disease Control and Prevention. Confirmed via lab testing, the Salmonella outbreaks involve seven different strains of the bacteria. Sixty-six people were… Read more