Tag: Salmonella

Training Tip: Biological Hazards

Biological hazards in food Of the three food hazards—biological, chemical, and physical—biological hazards are the most common cause of foodborne disease. You may be aware that these hazards involve pathogens, or harmful microorganisms, such as viruses, bacteria, and parasites. Pathogens such as Salmonella and E. coli cause some of the most infamous foodborne illness outbreaks, […]

Foodborne Illness and Improving Food Safety in Brisbane, Australia

Last month, 250 attendees at an educators’ conference in Brisbane, Australia were infected with salmonellosis, a foodborne illness known for causing diarrhea, fever, and abdominal cramps. The conference was held at the Brisbane Convention and Exhibition Centre, which has since taken steps to investigate the cause of the outbreak, examining their supply chain and isolating […]

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