July 2006

After years of holiday chefs and poultry lovers grousing that the federal government’s safe-cooking recommendations left their birds too dry, the USDA has lowered the internal temperature recommendation for turkey, chicken, duck and goose, reports the Seattle Times.

Cooking poultry to a minimum internal temperature of 165 degrees throughout, including any stuffing, will eliminate pathogens

A woman is considering taking legal action if tests prove she contracted salmonella poisoning after eating a Cadbury’s chocolate bar.

Catherine Henderson, 62, of County Antrim, North Ireland, spent five days in hospital. Her lawyers said tests found she had the same strain of the bug. In a statement, Mrs Henderson’s solicitors Irwin Mitchell said

Authorities are warning residents to take special care in preparing and handling food, as temperatures rise above 40C during the summer. The warning comes as doctors report an increase in food poisoning cases in the UAE, a seasonal trend associated with summer.

An official at the infectious diseases department with the Dubai Department of Health

Franklin State health officials have confirmed that a classroom experiment involving owl waste is what caused dozens of students in Franklin to get sick.

Twenty-eight students at Jefferson Elementary School in Franklin had confirmed cases of salmonella poisoning last month. Dozens more children felt sick. The Department of Public Health said the source of the

Bonnie Rose, a microbiologist with the Food Safety and Inspection Services division of the USDA, develops laboratory-testing methods for food-borne diseases like E. coli and salmonella.

Rose’s work has centered on the development of laboratory testing methods for E. coli and salmonella. Her methodologies are now used worldwide as advanced detection practices for these