A two-week training on foodborne pathogen detection methods, focused on dairy, will help educators and government agencies in Ethiopia ensure the safety of dairy products in that country.
Employing advanced genetic-tracing techniques and sharing the data produced in real time could limit the spread of bacteria — Bacillus cereus — which cause foodborne illness, according to researchers who implemented whole-genome sequencing of a pathogen-outbreak investigation.
Talking (Thanksgiving) turkey: Some methods of handling and cooking turkey, which have been passed down from generation to generation, may be setting the table for foodborne illness, according to a food safety specialist in Penn State's College of Agricultural Sciences.
Holding the title of household chef or Thanksgiving host doesn’t bring automatic food safety knowledge — especially when transforming a several-pound piece of poultry into the centerpiece of mouthwatering meal.
Paid-sick-leave laws may contribute to a decline in foodborne illness outbreaks, and laws with stronger employee protections may provide greater public health benefits, according to a study led by a Penn State researcher.
Each year, Americans develop more than 50 million cases of foodborne illness. While some are caused by eating out, others originate in home kitchens. Still more result from contact with someone already infected. Although it can be difficult to avoid ever getting a foodborne illness, there are some things you can do to minimize your risk.
The Department of Food Science in Penn State's College of Agricultural Sciences recently became the first such department in the country -- and the University became one of just a few academic institutions -- to take the lead for their state in the U.S. Food and Drug Administration's GenomeTrakr network.
Agricultural extension educators should take a flexible approach in teaching farmers about the changing landscape of food safety regulations, according to Penn State researchers.
Raw, whole chickens purchased from farmers markets throughout Pennsylvania contained significantly higher levels of bacteria that can cause foodborne illness compared to those purchased from grocery stores in the region, according to a small-scale study by researchers in Penn State's College of Agricultural Sciences.
Recently released reports about the frequency of foodborne illness -- commonly known as food poisoning -- show that the risks have not changed much in recent years, according to an expert in Penn State's College of Agricultural Sciences.
New estimates on the number of foodborne illness cases that occur each year in the United States, just released by the U.S. Centers for Disease Control, show that food safety remains a concern in this country, according to an expert in Penn State's College of Agricultural Sciences. The new report states that about 48 million people, or one in six Americans, become ill from the consumption of contaminated food annually. Of this number, about 128,000 are hospitalized and 3,000 die.
For many consumers, microwaving has become the primary method of heating food, providing convenience and time savings. But a food-safety expert in Penn State's College of Agricultural Sciences says recent outbreaks of foodborne illness have been associated with microwaved foods, and several factors may be responsible. Martin Bucknavage, food-safety extension associate in the Department of Food Science, points to a Centers for Disease Control report last year that linked 272 salmonellosis cases to the consumption of chicken pot pies, many of which were cooked in microwave ovens.
