Foodborne Illness

Six common pathogens were responsible for nearly 10 million foodborne illnesses in 2019, according to an analysis published in Emerging Infectious Diseases.

Sick workers contaminating food with foodborne germs led to the majority of viral outbreaks across the U.S. between 2014 and 2022, according to data published in Morbidity and Mortality Weekly Report.

One person has died and 15 have been hospitalized in a multistate outbreak of Escherichia coli linked to consuming organic carrots, the CDC announced.

The CDC recommended that adults aged 65 years or older and anyone who is moderately or severely immunocompromised receive a second dose of 2024-2025 COVID-19 vaccine.

The CDC on Friday announced 26 more cases in the multistate outbreak of Escherichia coli linked to McDonald’s Quarter Pounders, bringing the total to 75 cases in 13 states.

A collaborative effort between the departments of infection prevention and food and nutrition services at a hospital identified potential sources of foodborne infection, resulting in a reduced risk for infections, researchers reported.

The CDC on Wednesday announced that recalled cucumbers have been identified as the potential cause of an ongoing Salmonella outbreak.

Consumption of uncooked or undercooked morel mushrooms was “strongly associated” with a gastrointestinal illness outbreak in spring 2023 that resulted in two deaths, highlighting the importance of proper food preparation procedures.

Roughly 40% of foodborne illness outbreaks in the United States are caused by a sick or infectious food worker despite most food establishments having policies against employees coming to work when ill, data show.

The FDA issued draft guidance related to regulatory oversight for food products covered by a Systems Recognition Arrangement, according to a press release.