Food microbiology has seen enormous growth in the last decade, fueled by the global pandemic of COVID-19 and continual routine outbreaks with traditional foodborne pathogens. In addition, climate ...

Recent research presents a novel approach to managing the risks posed by Vibrio parahaemolyticus, a common yet hazardous foodborne pathogen in seafood. By integrating cutting-edge detection methods, ...

Chlorine, commonly used in the agriculture industry to decontaminate fresh produce, can make foodborne pathogens undetectable, according to new research. The study may help explain outbreaks of ...

Researchers have developed a new technology that can simultaneously screen thousands of samples of food or water for several dangerous food-borne pathogens in one to two hours. The technique, which ...

University of Georgia food scientist Xiangyu Deng has created a system that can identify subtypes of foodborne pathogens in a fraction of the time taken by traditional methods. Quick detection and ...

Muyyarikkandy lab’s research is focused on the One Health approach, emphasizing the intricate connection between human, animal, and environmental health. With a specialized focus on host-pathogen ...

Researchers have highlighted the significant burden of foodborne infections in Central America and the Caribbean and called for more attention on the issue in the region. A review focused on bacterial ...

Lawrence Goodridge is a Canadian food microbiologist and professor in the Department of Food Science at the University of Guelph. He holds the Canada Research Chair in Foodborne Pathogen Dynamics and ...

In June 2025, a multistate outbreak of Salmonella enteritidis was attributed to contaminated shell eggs distributed by the August Egg Company based in California. To date, this outbreak has resulted ...

The researchers tested raw sewage samples collected twice a week from two treatment plants in central Pennsylvania for non-typhoidal Salmonella and characterized isolates using whole genome sequencing ...