Fresher Healthier Safer
Fresher Healthier Safer
This category is dedicated to preventing foodborne illness, understanding pathogens and ensuring food is safe for consumption.
Listeria and eggs, not as common as Salmonella or Camyplobacter and eggs, but certainly still worth a mention and a bit of discussion. Particularly so because o the high mortality rate of listeriosis and the diverse clinical presentations.
The antibiotic era largely put an end to bacteriophage therapy. Today, as a result of the global antibiotic resistance catastrophe, the world is turning to alternative ways to control bacteria … what better way than their natural enemies, bacteriophage.
Sous vide is a gentle cooking method for meats as well as fruits and vegetables. The only problem is, it is so gentle, unless done properly, it could render the cooked food dishes unsafe.
Listeria monocytogenes is one of the most important bacterial pathogens. While it doesn’t cause a whole lot of cases, the mortality rate is significant, up to 75% in vulnerable groups, therefore, it is worth close attention.
There are many opportunities for food to become contaminated during preparation, either by food service staff and in the home. Adoption of some simple and straight-forward food safety practices can help minimise the chances of foodborne disease.
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