A survey on ground beef in Scotland has found low levels of Campylobacter, Salmonella and Shiga toxin-producing E. coli (STEC).
The work, funded by Food Standards Scotland, was done in 2019 with 1,009 samples of fresh ground beef, also known as mince
A study from the Roslin institute published in BMC Genomics has identified genes in chickens that could offer resistance to harmful bacteria commonly found in poultry and could inform ways to limit the risk of associated food poisoning in people.
The
Reports of cryptosporidium, E. coli and Campylobacter have all increased in Ireland so far this year compared to 2020.
Public health officials said notifications of all three diseases are nationally spread with no clustering pointing to large outbrea
Researchers have studied the relationship between consumer practices, kitchens, and the risk of cross-contamination with pathogens in Europe.
Participants from 87 households in six European countries were observed and interviewed in 2018 during shopp
Campylobacter, Salmonella and E. coli infections declined in Europe but Listeria monocytogenes infections went up in 2019, according to figures from the zoonoses report.
Campylobacteriosis was the top infection followed by Salmonellosis, Shiga toxin-
Scientists have revealed how genes influence chickens’ resistance to Campylobacter.
Their study, published in the Scientific Reports journal, also identified that when designing control strategies for the bacteria non-genetic factors should be taken
Supermarket chain Asda has reported the worst Campylobacter in chicken findings of the top nine retailers in the United Kingdom in the latest set of testing results.
In the third quarter of 2020, 7.7 percent of chickens tested positive for the highes
Outbreaks of Guillain-Barré syndrome (GBS) are uncommon. In May 2019, national surveillance in Peru detected an increase in GBS cases in excess of the expected incidence of 1.2 cases/100,000 population. Several clinical and epidemiologic fin
Two agencies in the Netherlands have looked at the prevalence of selected pathogens in chickens for meat production.
The study reaffirmed Campylobacter, Salmonella and extended-spectrum beta-lactamase (ESBL)-producing bacteria on broiler farms can be
Researchers have estimated there are 180 deaths per year in the United Kingdom caused by foodborne diseases from 11 pathogens.
The Food Standards Agency (FSA) estimates that about 2.4 million cases of foodborne illness occur every year in the UK.
More than 100 people are sick in a Campylobacter outbreak in Denmark linked to a local dairy.
The Danish Veterinary and Food Administration (Fødevarestyrelsen), DTU Food Institute and Statens Serum Institut (SSI) are investigating illnesses that bega
The mega-supermarket chain Tesco has reported 9 percent of chickens tested in the first quarter this year had the highest level of Campylobacter contamination.
This is above the Food Standards Agency (FSA) target of 7 percent and Tesco’s own benchmar
Experts have reviewed on-farm control options for Campylobacter in chickens raised for meat production and assessed advantages and disadvantages of each measure.
European Food Safety Authority (EFSA) experts considered 21 control options and selected
Transplanting gut microbes from chickens more resistant to Campylobacter into birds that are susceptible does not improve resistance, according to researchers.
To determine the types and numbers of microbes present, scientists from the Roslin Institu
Consumer knowledge in Germany of Toxoplasma was better than that of Campylobacter, according to a recent report on a study.
Researchers surveyed 1,008 consumers in August 2017 in Germany via an online panel on Campylobacter, Salmonella and Toxoplasma
A large proportion of Campylobacter infections are not sporadic and can be linked to outbreaks, according to a study in Denmark.
Campylobacter outbreaks are rarely reported, which may reflect limitations of surveillance testing as molecular typing is
The annual healthcare cost for Campylobacter infections in Scotland is £3 million ($3.9 million), according to recently released research by Health Protection Scotland.
The study on Campylobacter, which is the main cause of bacterial food poisoning i
Food Standards Scotland (FSS) has published new research on campylobacter - the most common cause of bacterial food poisoning in Scotland - which provides important new evidence on those at greater risk of infection and severe illness, and the estima
Researchers have called for increased awareness to reduce the risk of Campylobacter outbreaks linked to incorrectly cooked chicken liver dishes.
Communication from food safety and public health authorities may be required. Any strategy should ensure
Stricter rules on Campylobacter have not yet led to a decrease in contamination based on figures from a German agency.
Almost a quarter of carcasses in the country had Campylobacter counts of more than 1,000 colony forming units per gram (cfu/g) in 2
