Campylobacter and Salmonella are the most commonly reported pathogens causing foodborne illness in the United States. In turkeys, the potential that semen used for artificial insemination is contaminated with these foodborne pathogens has not been investigated. Because semen on turkey farms is pooled and then used to inseminate multiple hens, contaminated semen could easily spread these bacteri...

Many outbreaks of foodborne illness, even those involving newly recognized pathogens, could have been avoided if certain precautions had been taken. This article will draw on existing information to suggest realistic measures that, if implemented, are most likely to avert or diminish the impact of new foodborne disease outbreaks.

The Foodborne Diseases Active Surveillance Network (FoodNet) is the foodborne disease component of the Emerging Infections Program (EIP) of the Centers for Disease Control and Prevention (CDC). A collaborative project of CDC, the seven EIP sites, the U.S. Department of Agriculture (USDA), and the U.S. Food and Drug Administration (FDA), FoodNet consists of active surveillance for foodborne dise...

Background Low-moisture foods, such as nuts, generally have been considered low risk for foodborne illness because they are consumed in a dry state. In low-moisture foods the water activity (available moisture) is too low to support microbial growth. For example, the water activity in tree nuts is generally less than 0.7. This may lead to the common misconception that low levels of pathogenic b...

Foodborne diseases cause significant morbidity and mortality in Australia and throughout the world. Outbreaks of foodborne disease often require investigators to collaborate across jurisdictional boundaries—even at times internationally. Notified cases of foodborne disease are only a small proportion of the total burden of foodborne disease affecting the community. Many pathogens that contamina...