Foodborne Illness

health

Vibrio cases refer to infections caused by Gram-negative, salt-loving bacteria of the genus Vibrio, most commonly acquired through raw or undercooked seafood or through open wou...

food-safety

A healthy adult is very unlikely to die from a lobster in normal dining or handling circumstances. The real risks come from foodborne illness, unsafe storage, allergic reactions...

food-safety

Leftover rice sick is usually caused by bacteria that survive cooking and grow when rice is left at room temperature. Cooked rice can contain spores of Bacillus cereus, which ca...

food-safety

Eating raw hot dogs can expose you to harmful bacteria and parasites, so it is safest to heat them thoroughly until steaming hot throughout. While curing and preservatives reduc...

health

Avian influenza (bird flu) raises questions about egg safety. This guide explains how the virus might affect poultry flocks, what happens to eggs from infected flocks, and how t...

food-safety

Rice poisoning refers to foodborne illness triggered by consuming rice that contains toxins or pathogenic bacteria. It is not a single disease but a practical term for sickness...

food-safety

A Listeria outbreak occurs when multiple people contract listeriosis from a common contaminated source. Listeria monocytogenes differs from many germs because it grows at refrig...

food-safety

Acidophilus milk is a fermented dairy product cultured with lactic acid bacteria, most commonly Lactobacillus acidophilus, often alongside Streptococcus thermophilus or other pr...

food-safety

An E coli outbreak linked to Taco Bell locations prompted widespread concern about food safety and restaurant response. This verified explainer outlines what occurred, how autho...

food-safety

Watermelon sickness is not a single medical diagnosis but a practical way people refer to adverse health effects after eating watermelon that is unsafe or handled improperly. Th...