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USDA's school nutrition programs include the National School Lunch Program (NSLP) and the School Breakfast Program (SBP). On an average schoolday in 2001, 27.5 million children ate an NSLP lunch [...]

Although younger individuals usually face far higher rates of infection from foodborne pathogens (bacteria, fungi, parasites, viruses, and their toxins), older adults, along with the very young and the immuno-compromised, [...]

VACCINATION OFFERS SOME PROTECTION FOR DOMESTIC HERDS AGAINST FOOT-AND-MOUTH DISEASE, YET ELIMINATES A COUNTRY'S FMD-FREE TRADE STATUS. THIS POSES A QUANDARY FOR POLICY-MAKERS. The first major foot-and-mouth disease (FMD) outbreak [...]

Consumption of food contaminated with microbial pathogens (bacteria, fungi, parasites, viruses, and their toxins) causes an estimated 76 million illnesses, 325,000 hospitalizations, and 5,000 deaths each year in the United [...]

Salmonella infections due to contaminated food products make many people ill each year and are responsible for substantial economic costs. Salmonella infections are potentially serious and may be fatal, particularly [...]

There has been increasing concern in recent years over the human health risks posed by microbial pathogens - bacteria, parasites, fungi, and viruses - in the food supply. Each year [...]

Guillain-Barre syndrome (GBS) is the leading cause of acute paralysis in the United States now that polio has been almost eliminated by vaccination programs. Although the causes of GBS are [...]

Insufficiently cooked ground beef was identified as the cause of a 1993 outbreak of Escherichia coli O157:H7 illness in the Western United States when four children died and over 700 [...]

The U.S. Department of Agriculture (USDA) oversees the safety of raw meat, poultry, eggs, and egg products. USDA's traditional inspection system for meat and poultry has relied largely on sight, [...]

Pathogens are disease-causing microorganisms that include bacteria, fungi, parasites, and viruses. Pathogens can cause illness through contaminated food, contaminated water, or person-to-person contact. Most foodborne illnesses typically have a rapid [...]

Microbial pathogens in food cause between 6.5 million and 33 million cases of human illness and up to 9,000 deaths each year in the United States. Over 40 different foodborne [...]

Most people obtain food-safety information from television and newspapers, yet most are more likely to completely trust the food-safety information from Government publications and food packaging or labels. In the [...]

The effect of a postharvest pesticide ban on the grapefruit industry is investigated using the marketing margin theory and Gardner's six equation model. The results indicated that such a ban could mean greater postharvest losses for grapefruit packinghouses, increased chemical costs and a decreased demand for the safer grapefruit products. However, most of the price shock will be absorbed by the growers and not the packinghouses.

It is common to hear that the U.S. food supply is among the safest in the world. Yet, it is equally common to hear concerns expressed about it--particularly over microbial [...]

Each year Americans experience 16,000 to 48,000 cases of foodborne illness from fruit and vegetable juices, according to Food and Drug Administration (FDA) estimates. Increasing public concern and recent outbreaks [...]

Around 180,000 cases of bovine spongiform encephalopathy (BSE), or 'mad cow disease,' have been confirmed in cattle since it was first identified in 1986 in Great Britain. Making matters worse, [...]

Irradiation, a process that exposes products to ionizing radiation, can control or reduce microbial pathogens (illness-causing bacteria, parasites, and fungi) and can extend the shelf-life for some perishable food products, [...]