An Arizona State University researcher is trying a radical approach to speed up the process of making influenza vaccines: using salmonella.
Currently, the 50-year-old process in use requires injecting a weakened flu virus into millions of fertilized hens’ eggs, incubating them, and extracting and purifying the serum.
The whole process can take six months.
The 106th General Meeting of the American Society for Microbiology in Orlando, Florida discussed the fact that, although rare, public health officials should be aware that orange juice and other foods traditionally not associated with foodborne disease outbreaks could still be a source of disease.
"For many years individuals in the public health arena would
Warm weather would seem an invitation to move meals outdoors, yet cooking out — or grilling — is not without risks, said Fadi Aramouni, Kansas State University Research and Extension food scientist.
Meat scientists and researchers at Kansas State University determined that ground beef browns at different rates, so that browning, long considered an indication
In rare instances, that morning glass of orange juice can be a source of foodborne illness, public health officials noted at a meeting of the American Society for Microbiology in Orlando, Florida.
Orange juice is one of the foods that — due to its acidity, moisture levels, or a combination of both — isn’t capable
Dr. Larry Beuchat of Center for Food Safety at the University of Georgia led a presentation as part of a large symposium organized at a American Society for Microbiology meeting to examine the issue of foodborne diseases from non-potentially hazardous foods.
The sudden appearance of unpasteurized orange juice as a vehicle for Salmonella could be
Key dates surrounding the salmonella outbreak at Camden’s Old South restaurant, the largest food-borne illness outbreak in state history, were published by The South Carolina State:
Orange juice and other foods traditionally not associated with foodborne disease outbreaks can still be a source of disease, although rare.
Foods that, because their acidity, moisture level, or a combination of both, are incapable of supporting the growth of foodborne pathogens or toxin production without storage time and temperature controls are defined by the
What makes inspections by the Department of Health and Environmental Control more effective today, officials say, is education about critical-risk factors and correction of violations on the spot, rather than giving restaurants 10 days to make corrections.
"They’re doing a fantastic job of education," said Tom Sponseller, president of the Hospitality Association of South Carolina.
State health officials say restaurant employees are better educated than they were a year ago, during South Carolina’s largest salmonella outbreak in history.
Changes to inspections already were under way, reports The South Carolina State, when more than 300 people became sick and one man died after eating undercooked turkey at Camden’s Old South buffet
From the day a calf is born at Oakwood Dairy to the day it leaves the Aurelius farm, it is tracked.
Each Holstein cow is identifiable with earring-like tags that are cross-referenced to a database with information about its breeding pedigree, every time it has been given vaccinations, every time it has had a calf