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With the arrival of summer and the increase of tourism on our coasts, it is important to remember an old enemy in the field of microbiological safety:  Vibrio spp.   These gram-negative, halophilic and facultatively anaerobic bacteria are naturally present in salty and brackish coastal waters.  The genus Vibrio includes at least 12 species pathogenic to humans, eight of which are associated with foodborne infections. These include V. alginolyticus, V. parahaemolyticus, Vibrio …

Although the U.S. food supply is generally considered safe, tens of millions of Americans get sick from foodborne illness every year, and some die, according to estimates from the Department of Health and Human Services’ (HHS) Centers for Disease Control and Prevention (CDC). One bacterium that is part of this group of foodborne pathogens, and perhaps the best known by the public, is E. coli, in its serotype O157:H7 also known as STEC (Shiga toxin-producing E. coli)  What is STEC and …

Imagine a single contaminated batch of processed chicken generating hundreds of cases of salmonellosis across the country. This is not an isolated story: it happens every year in the U.S. and costs the food industry millions of dollars. Behind these outbreaks, Salmonella is the repeated name. Detecting it quickly, accurately, and inexpensively is more than an advantage: it is a necessity.  What should we know about Salmonella?  If we talk about food contamination, it is impossible to …

When evaluating foodborne pathogens, focusing solely on disease incidence risks overlooking one of the most dangerous: Listeria monocytogenes. Despite affecting only about 1,600 people a year in the U.S., more than 94% require hospitalization. Even with proper treatment, its high mortality rate (20%-30%) makes Listeria monocytogenes the deadliest foodborne pathogen.    Given it's severity, Listeria spp is a major cause of food safety concern, often resulting in batch reca …

The simplest and most direct answer is that food provides an ideal environment for microorganisms to thrive. It contains the necessary nutrients and conditions for their development, and as we all know, their presence can pose serious health risks to consumers. According to the U.S. federal government, foodborne illnesses affect 48 million people annually in the U.S.—equivalent to 1 in 6 Americans—sometimes leading to severe, life-threatening conditions.  Microbiological Cont …