From eggs and jalapenos to dog food, granola and pet turtles – it seems like you can catch a Salmonella infection from just about anything these days.
Articles on Food poisoning
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Most people recover within a week. A UK outbreak involving 207 confirmed cases offers a window into the rare route from gut illness to bloodstream infection.
Warmer ocean waters are fueling the spread of the bacteria Vibrio vulnificus. Infections can lead to a rare but fatal condition called necrotizing fasciitis.
The environment fresh produce is stored in can affect the shelf-life of produce – so use-by dates may not always be accurate.
Improperly stored leftovers can be a key cause of food poisoning.
A microbiologist explains why Christmas food is riskier than we realise, and how to keep your holiday both joyful and safe.
One tray of lasagne. Twenty strangers. Shared spoons. What could go wrong? Here’s what every buffet-goer should know.
There was a 17% increase in cases observed from 2023 to 2024 in the UK.
When is your dodgy tummy due to eating off food, and when is it a touch of gastro?
Your fridge might feel cold, but is it cold enough to stop bacteria? Over 50% of fridges run too warm, and most of us never check.
The legal, political and public health consequences of the largest Salmonella outbreak in the US underscore the importance of food safety inspections and disease surveillance.
Botulism can also be a food-borne illness. Here’s what to know.
Common summer activities can expose you to a host of infectious diseases. But there are simple steps you can take to protect yourself from pathogens ranging from E. coli to T. gondii.
If leftovers aren’t saved and reheated properly, it could put you at risk of food poisoning.
Florida man eats blended raw chicken but evades food poisoning. A microbiologist explains why.
Street food is popular in Nigeria but safety is not regulated.
Keeping guests safe involves far more than just careful cooking − hand-washing, keeping work surfaces clean, safe handling and proper storage are also key ingredients.
‘Fried rice syndrome’ refers to food poisoning from a bacterium called Bacillus Cereus, which becomes a risk when cooked food is left at room temperature for too long.
You’ll never look at bagged lettuce the same way again.
Warmer ocean waters are fueling the spread of the bacteria Vibrio vulnificus. Infections can lead to a rare but fatal condition called necrotizing fasciitis.
Top contributors
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Senior Lecturer in Clinical Microbiology, University of Leicester
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Associate Professor and Clinical Academic Gastroenterologist, Western Sydney University
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Professor of Microbiology and Immunology, Indiana University
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Professor of Microbiology, Swinburne University of Technology
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Food Systems and Safety Program Team Director, Clemson University
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Senior Lecturer in Microbiology and Fermentation Technology, Federation University Australia
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Professor of Food Science, Clemson University
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Research Fellow, ZERO2FIVE Food Industry Centre, Cardiff Metropolitan University
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Associate Professor in Microbiology and Fermentation Technology, Federation University Australia
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Associate Professor, University of Birmingham
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Professor, National Centre for Epidemiology and Population Health, Australian National University
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Research Professor, Sokoine University of Agriculture
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Professor, Environmental Economics, University of Manchester
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Emeritus Professor of Bacteriology, University of Aberdeen
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Professor and Head of the Environmental Health Division, University of Cape Town