Public health professionals will soon have a clearer picture of the magnitude of food poisoning across Europe, thanks to a new European project which aims to improve the surveillance of food-borne infections across the continent.

The project is part of the Med-Vet-Net initiative, a European Network of Excellence which brings together experts from a range

Change in food-borne illness control became necessary because of the way food is distributed in the United States, reports Susan Brink of the Times. In the old days of food poisoning, the source usually could be traced back to a local event: potato salad at a family picnic or bad chicken at a church supper.

Some frozen chicken entrees, such as Chicken Kiev and Chicken Cordon Bleu, have been linked to salmonella poisoning in consumers who thought they were microwaving pre-cooked meat. In fact, the entrees contained raw meat and the microwave did not sufficiently cook them.

At least 48 people have been stricken with salmonella poisoning over the past

Food-borne illnesses can strike after meals at restaurants or at home, and young children, who can get dehydrated quickly, are at greatest risk.

It’s easy to forget about the looming threat of food poisoning during end-of-summer picnics and barbecues and lingering over outdoor suppers, says Beth Turner. The scary truth: Staples like burgers, fresh seafood

The Canadian Food Inspection Agency and Wendy’s Restaurants of Canada, Inc. are warning the public not to consume Wendy’s Homestyle Garlic Croutons because the product may be contaminated with Salmonella.

The affected product has been sold at Wendy’s restaurants in Ontario and Quebec. A voluntary recall of the affected product from the marketplace has

The Rutherford-Polk-McDowell District Health Department has confirmed three salmonella cases in Polk County. All three cases involve Polk County High School students but no connection among them has yet been established. At least one of the confirmed patients had to be hospitalized.

Helen White, RN, PHN Supervisor at Rutherford-Polk-McDowell District Health Department, says the health

Pasteurization kills bacteria present in food. As long as cross-contamination does not occur (from hands, utensils or other foods) pasteurized foods should be safe for even those in high risk groups.

To pasteurize recipes containing eggs, 160 degrees F must be reached or 140 degrees F reached and held for three minutes.

To pasteurize eggs

Salmonella is one of the most common intestinal infections in the U.S. The reported incidence of Salmonella illnesses are about 17 cases per each 100,000 persons.

Salmonella is a type of bacteria that causes typhoid fever and many other infections of intestinal origin. Typhoid fever, rare in the U.S., is caused by a particular strain

Indiana State health officials over the last two weeks reported that the source of the recent salmonella outbreak as the Wal-Mart in Greenwood. The deli and bakery departments were identified as the source of the recent salmonella outbreak in northern Johnson and southern Marion counties.

The likely cause of the outbreak was determined to be