9I�� News - salmonella

Oignons contaminés à la salmonelle: demande d’action collective

webfull — Wed, 09 Sep 2020 15:11:20 +0000

Plus de 450 personnes ont officiellement contracté la bactérie salmonelle de souche Newport au Canada cet été, dont 23 au Québec. Selon l’Agence canadienne d’inspection des aliments (ACIA), une personne en est possiblement morte, tandis que 66 personnes ont dû être hospitalisées.

...Qu’est-ce que la salmonellose ?

Published: 9 September 2020

How Salmonella tackles cellular defense mechanisms

webfull — Mon, 09 Sep 2019 18:55:18 +0000

Researchers uncover new protein that plays key role in bacterial infections

Bacterial infections represent a major public health concern, accounting for over 300 million foodborne illnesses and 60% of related fatalities globally. Salmonella alone is responsible for approximately 93.8 million illnesses and 155,000 deaths annually. Combined with the emergence of antibiotic-resistant Salmonella strains, it is critical that researchers improve our understanding of the molecular details governing bacterial infections.

Published: 9 September 2019

Salmonella outbreak in Canada (Oct. 16, 2015)

webfull — Fri, 16 Oct 2015 17:05:58 +0000

Published: 16 October 2015

Interview with Lawrence Goodridge, Professor and Salmonella Researcher

webfull — Thu, 13 Aug 2015 14:49:45 +0000

Professor Lawrence Goodridge, Ian and Jayne Munro Chair in Food Safety and Food Science professor, was interviewed by Food Safety News about his $9.8 M Salmonella research project while attending recent International Association for Food Protection meetings in Portland, Oregon.

Published: 13 August 2015

Almost $10 million for salmonella research

webfull — Tue, 21 Jul 2015 20:24:19 +0000

Poultry used to be the usual suspect in cases of Salmonella poisoning. Today, however, most outbreaks of the illness come from fruit and vegetables that have become infected when the soil in which they grow is polluted by animal waste or non-potable water. There currently is no method of reducing the growth of Salmonella on such produce.