A new study conducted at McMaster University confirms that people who suffer from food poisoning by a particular bacteria may be at increased risk for developing Crohn’s Disease, also known as inflammatory bowel disease (IBD). In every Salmonella outbreak over the past four years, Food Poisoning Bulletin has stated that one of the long term … Read more
According to the Center for Infectious Disease Research and Policy (CIDRAP) at the University of Minnesota, antibiotic resistant bacteria has been found in Florida sewage. The bacteria was discovered in samples taken from water and sediment after a 2014 sewer-line spill that released 500,000 gallons of untreated wastewater into a St. Petersburg neighborhood. This information was … Read more
A poll of working adults conducted by National Public Radio (NPR), the Robert Wood Johnson Foundation, and Harvard T.H. Chan School of public health has found that many people work when they are sick, even when they should stay home. This is especially problematic in the food service industry, since sick food handlers can cause … Read more
Researchers at UT Southwestern Medical Center have found a mechanism used by some types of bacteria that cause food poisoning. That mechanism is used to tell the bacteria when they are in the human gut, where they release the toxins that cause illness. Scientists studied Vibrio parahaemolyticus, a bacterium that grows in shellfish in saltwater … Read more
New research conducted at the University of Nevada, Reno in the College of Agriculture, Biotechnology and Natural Resources has reduced Salmonella bacteria in meat products by 90%. Assistant Professor Amilton de Mello is using bacteriophages, which are natural predators of the microorganisms. Professor de Mello said, “we were able to reduce Salmonella by as much … Read more
Food Poisoning Bulletin has been telling you for years to cook ground meat, especially ground beef, to a minimum temperature of 160°F to kill any pathogenic bacteria that may be present in the meat. Now a new study conducted at the University of Alberta’s Department of Agricultural, Food & Nutritional Science Center has found that some … Read more
Research conducted by Professor Suresh Neethirajan at the University of Guelph in Canada has shown that soy isoflavones and peptides may inhibit the growth of pathogenic microbes that cause food poisoning. The study, published in Biochemistry and Biophysics Reports for the July 2016 issue, tested soy peptides against bacterial biofilms for antimicrobial activity. The researchers … Read more
A study conducted by the UCSF Benioff Children’s Hospital in Oakland, California has found that WIC (USDA Special Supplemental Nutrition Program for Women Infants and Children) improves preschool children’s diets. A change made in that program in 2009 provided more fruits, vegetables, whole grains, and low fat milk in the food voucher package. Diet quality … Read more
Most people are surprised when a food poisoning outbreak is linked to leafy greens. Fresh vegetables are not the foods we think of in relation to foodborne illness. But the fact remains that leafy greens are the most common vector for delivering pathogenic bacteria to humans. Bacteria get onto leafy greens and other produce in several … Read more
Dr. Tim Johnson of the University of Minnesota has identified a new strain of antibiotic resistant bacteria. This bacteria, known as Enterobacter cloacae, was reported in a hospital outbreak in Fargo, North Dakota. Whole genome sequencing revealed that 32 of the strains collected from patients in the Upper Midwest were clonal. The bacteria is spreading … Read more