Become a fan on Facebook Follow us on Twitter USDA Blog Feed Watch USDA videos on YouTube Subscribe to receive e-mail updates View USDA Photos on Flickr Subscribe to RSS Feeds

Posts tagged: foodborne illness

Researchers Use NIFA Grant to Develop Rapid Food Safety Test

Measurement setup for direct pathogen detection on food

Measurement setup for direct pathogen detection on food. (Courtesy of Dr. Bryan Chin)

July is the height of summer grilling season, and throughout the month USDA is highlighting changes made to the U.S. food safety system over the course of this Administration. For an interactive look at USDA’s work to ensure your food is safe, visit the USDA Results project on Medium.com and read Chapter Seven: Safer Food and Greater Consumer Confidence.

Keeping the food on America’s tables safe to eat is a major priority at USDA, where we are constantly working to find innovative ways to stay a step ahead of bacteria and other dangerous contaminants that can cause illness. Thanks in part to a grant from USDA’s National Institute of Food and Agriculture (NIFA), a research team led by Dr. Bryan Chin, director of the Auburn University Detection and Food Safety Center, has developed a cheap, portable and easy-to-use new screening tool to test fresh fruits and vegetables for the presence of bacteria that can cause foodborne illnesses.

Currently available screening methods for produce can be costly in terms of time, equipment, and expertise. The multidisciplinary research team of engineers, microbiologists, and genomicists based at Auburn University and the University of Georgia wanted to create a new method that could be used more broadly. Read more »

Three Ways USDA Helps Consumers Keep Foods Safe

A plate of hamburgers beside vegetables on skewers, ketchup, mustard and a pepper shaker

It’s important for consumers to be concerned about food safety. From shopping to storing leftovers, USDA provides easily accessible information to help keep food safe every step of the way.

This post is part of the Science Tuesday feature series on the USDA blog. Check back each week as we showcase stories and news from USDA’s rich science and research portfolio.

July is the height of summer grilling season, and throughout the month USDA is highlighting changes made to the U.S. food safety system over the course of this Administration. For an interactive look at USDA’s work to ensure your food is safe, visit the USDA Results project on Medium.com and read Chapter Seven: Safer Food and Greater Consumer Confidence

Have you ever wondered how to safely grill your burgers? How about determining the latest food safety recalls?  USDA provides a number of resources to ensure that you have access to the most up to date information on food safety.

Keeping the food on America’s tables safe to eat is a serious challenge and USDA is serious about helping families avoid dangerous bacteria and other contaminants that can lead to foodborne illness. The Centers for Disease Control and Prevention estimates that one in six Americans are likely to become ill from foodborne illness each year, but most of these illnesses are thought to be preventable. That’s why USDA provides a number of tools consumers can use in order to prevent or reduce the risk of foodborne illness that would spoil the meal. Read more »

Simple, Inexpensive Camera System Detects Foodborne Toxins

A system used to detect active Shiga toxin

USDA-ARS scientists developed this low-cost yet effective system to detect active Shiga toxin. USDA-ARS photo by Reuven Rasooly.

This post is part of the Science Tuesday feature series on the USDA blog. Check back each week as we showcase stories and news from USDA’s rich science and research portfolio.

As the weather heats up this summer, many of us are firing up our grills and going on picnics. But one thing we all want to avoid is getting food poisoning from the food or beverages we consume.

Each year, an estimated 48 million Americans get sick, 128,000 are hospitalized and 3,000 die of foodborne diseases. An obstacle to extensive testing of foods for microbes, pathogens and toxins that cause food poisoning is equipment cost, according to an Agricultural Research Service (ARS) scientist. Read more »

The U.S. Food Safety System Has Come A Long Way in 50 Years

Children learning the correct temperature to cook hamburgers

In nearly eight years, the federal government has spurred a remarkable rise in consumer knowledge.

July is the height of summer grilling season and throughout the month USDA is highlighting changes made to the U.S. food safety system over the course of this Administration. For an interactive look at USDA’s work to ensure your food is safe, visit the USDA Results project on Medium.com and read Chapter Seven: Safer Food and Greater Consumer Confidence.

By the time this blog posts today, most readers will have already enjoyed at least one meal. Over their breakfast—fresh fruit, a bacon and egg sandwich, or maybe a grab-n-go energy bar—Americans were probably thinking about all the tasks that meal would fuel them to do for the day, and not whether their food could make them ill. But a strong and diligent network of public servants at the federal, state and local levels were thinking about how to protect you from foodborne illness over their breakfasts this morning, and they’re still thinking about it now. Their job day in and day out is to make sure the food on America’s tables—including yours and theirs—is safe to eat. They are the best in the world at what they do, and they’re constantly getting better.

I have proudly been a part of this team since 1978, when I accepted a job with USDA’s Food Safety and Inspection Service (FSIS) as an inspector in a Dalhart, Texas beef facility. FSIS is the federal agency charged with ensuring the safety of America’s meat, poultry and processed egg supply, and we work hand in hand with the Centers for Disease Control and Prevention (CDC) and the Food and Drug Administration (FDA), as well as state and local departments of health and agriculture. Over the years, I worked my way up from that entry level position in Dalhart, to managing FSIS’ Dallas District, to eventually managing the entire agency as Administrator. In my nearly 40-year career, I have seen major changes in the U.S. food safety system. Read more »

Protecting Your Family from Food Spoilage

A woman holding her nose at spoiled food in the pot in front of the refrigerator

A woman holding her nose at spoiled food in the pot in front of the refrigerator.

March is National Nutrition Month. Throughout the month, USDA will be highlighting results of our efforts to improve access to safe, healthy food for all Americans and supporting the health of our next generation.

What happens to foods when they spoil and are they dangerous to eat? What causes foods to spoil and how? These are questions we often get on USDA’s Meat and Poultry Hotline. Read on to learn the science behind food spoilage. Read more »

50 Years of Super Bowl and Food Safety Changes

Super Bowl party food

Celebrate Super Bowl 50 by looking at how food safety has changed over the past 50 years.

The Super Bowl is a very popular food “holiday” in the United States, and this year’s game marks a milestone. Super Bowl 50, dubbed the “Golden Super Bowl,” will be played on February 7, 2016.

Help set the gold standard and ensure that you and your guests remain free of foodborne illness by following four steps to food safety. Read more »