Tag: Renée Goodrich Schneider

Preventing Foodborne Illness: Bacillus cereus

Bacillus cereus bacteria

Ingesting foods contaminated with Bacillus cereus bacteria can lead to nausea, vomiting, abdominal cramps, and diarrhea.  Though B. cereus is commonly found in many types of fresh and processed foods, proper cooking, handling, and storage can minimize the risk of contamination…. Read More

Preventing Foodborne Illness: Norovirus

Figure 1. Transmission electron micrograph of norovirus particles Credit: CDC/ Charles D. Humphrey

If you have ever had the stomach flu, norovirus was likely the culprit. Norovirus is the most common cause of foodborne illness in the United States and is transmitted through direct person-to-person contact or contaminated objects and food…. Read More