MRSA in U.S. Retail Meat
More than a thousand retail meat samples have been tested for methicillin-resistant Staphylococcus aureus (MRSA) contamination in North America.
More than a thousand retail meat samples have been tested for methicillin-resistant Staphylococcus aureus (MRSA) contamination in North America.
An investigation finds 47% of U.S. retail meat tested is contaminated with staph (Staphylococcus) bacteria. Turkey appears most likely to harbor contagion.
Unlike the United States, where the agriculture department is the lead agency on formulating dietary recommendations, other countries such as Greece rely on their health department. What do their dietary guidelines look like?
The National Dairy Council teams up with the Salt Institute to downplay the risk of sodium in the American diet.
The mercury contamination in tuna and other fish may adversely impact future earnings by impairing brain function, and leading to a loss of intelligence (IQ).
Neurocysticercosis, infection with pork tapeworm larvae brain parasites, is an increasingly serious public health problem in the United States, potentially causing headaches, dizziness, seizures, other neurological disorders, and sudden death.
How contaminated is the American meat supply with fecal matter?
The discovery of infectious hepatitis E virus in retail pork products may help explain the purported association between liver failure and pork consumption.
Fecal bacteria may contaminate alfalfa seed sprouts and present a food safety risk.