Talk of bioterrorism might provoke fears of smallpox and anthrax, but mundane threats like salmonella may pose greater danger. And experts say that the U.S. is not prepared for an attack.
Articles on Salmonella
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A food safety expert offers six tips on safe food handling that many cookbooks and cooking shows fail to deliver.
Millions of people travel during the holidays, eager to spend time with loved ones. That travel, along with exposure to new bacteria, can make you more vulnerable to foodborne illnesses.
Don’t eat raw cookie dough in a house, with a mouse, or here, there or anywhere, wrote the FDA commissioner last week. A public health scholar sees – and tastes – things differently.
Antibiotic resistance is a major and growing global health threat. These five recent examples show us how dangerous it can be.
In the wake of a norovirus outbreak traced to raw oysters from British Columbia, our expert explains how to eat this culinary delicacy safely.
The “sniff test” doesn’t work every time, and other food safety tips.
When day zero arrives in Cape Town, the routine surveillance systems that monitor disease outbreaks will be enhanced to pick up new diseases.
A new study raises concerns about raw meat based dog food, but not for the reasons you think.
Despite new findings, the deaths can’t be blamed on enteric fever alone.
Lurking in the garden are some nasty bacteria with the potential to cause you serious harm.
Don’t panic: just follow these basic rules.
How slow diagnosis of bacterial infections is exacerbating our antibiotics problem.
What started with a study of diseases transmitted by mosquitos, could end with a new way of treating cancer.
You gotta have guts to succeed at Rio 2016 – and very healthy ones, at that.
The FDA recently advised people not to eat raw cookie dough because raw flour with E. coli in it had sickened 38 people. Do we really have to forgo our favorites?
A woman developed sepsis after she was licked by her pet greyhound.
Many of us spend our working lives in offices - but few of us are familiar with the other life forms that share our desks.
Illness from prepackaged salads isn’t uncommon. So how do we protect ourselves from illness when eating salads?
We don’t trust bacteria and we don’t trust GM, so putting them together might be controversial. That’s exactly what we’re doing, though.
Top contributors
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Senior Lecturer in Clinical Microbiology, University of Leicester
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Professor, National Centre for Epidemiology and Population Health, Australian National University
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Associate Professor in Microbiology and Fermentation Technology, Federation University Australia
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Senior Lecturer in Medical Microbiology, Edinburgh Napier University
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Professor of Health Behavior and Health Education, Co-Director of the Center for Bioethics and Social Sciences in Medicine, University of Michigan
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Professor of Food Safety, University of Guelph
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Food Systems and Safety Program Team Director, Clemson University
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Senior Lecturer in Microbiology and Fermentation Technology, Federation University Australia
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Senior Lecturer in Animal Science, Nottingham Trent University
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Food microbiologist and Food safety specialist, CSIRO
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Fellow, Australian National University
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Research Fellow in Microbiology, University of Glasgow
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Distinguished Professor, Division of Family Medicine and Primary Care, Stellenbosch University
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Professor, The University of Queensland
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Lecturer in Metagenomics, University of Reading