Commonly referred to as food poisoning or foodborne disease, foodborne illnesses (FIs) are gastrointestinal (GI) tract infections that arise with the ingestion of contaminated food. The main culprits are usually microorganisms or chemical agents.
A new study has found that fasting before and during exposure to the bacteria Salmonella enterica safeguards mice from developing a fully grown infection.
Spoilage and foodborne illness could be reduced by using specially designed rapid-testing ATP swabs to clean surfaces in commercial food processing facilities.
A research project headed by the Technical University of Denmark, DTU, has come up with the formula for a freeze-dried starter culture that African camel milk farmers can use to make safe, fermented milk products.
Current poultry food safety guidelines for Salmonella, the leading cause of foodborne illness outbreaks, are inadequate.
Infusing prepared foods with an edible coating that contains green tea extract may lower consumers' chances of catching the highly contagious norovirus by eating contaminated food, new research suggests.
Cells in some of the body's most vulnerable entry routes to bacterial infection buffer themselves when the immune system detects danger by reorganizing the cholesterol on their surfaces, a new study led by UTSW scientists suggests.