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What is Hepatitis A? Hepatitis A is a dangerous foodborne illness. It’s one of six foodborne illnesses managers are required to report to their local regulatory authority because it’s highly contagious. It also has a history of outbreaks in California. One of the worst outbreaks of Hepatitis A in occurred in San Diego. In 2017, […]CONTINUE READING
The Food and Drug Administration and Centers for Disease Control and Prevention investigated nine foodborne illness outbreaks in 2018 that affected residents of California. Eight of the outbreaks were linked to E coli or salmonella bacteria in contaminated food. Of the 224 people in California who got sick due to the bacteria, several had to […]CONTINUE READING
Recently, our food safety scientists received the following question: What is the best guidance to assess microbial testing on varying food products to ensure food safety and quality? Each year, 600 million people around the world are sickened by contaminated food. To combat foodborne illness, the FDA sets standards for the food supply in the […]CONTINUE READING
Have you heard of this intimidating bacteria? Most people have heard of the disease it can cause—botulism. Clostridium botulinum is an anaerobic bacteria, meaning that it thrives best in an oxygen-deprived environment. In addition to this, the bacteria can produce spores, which can survive until the conditions are ideal for bacterial growth. The bacteria produce […]CONTINUE READING
The Centers for Disease Control estimates that 48 million people get sick each year from foodborne illnesses. When you become sick from a foodborne illness, you may not be sure what you should do. We’ve answered some of the most common questions about foodborne illness to help you know how to handle it when it […]CONTINUE READING