Salmonella is a major U.S. foodborne pathogen. Following are snips from U.S. scientific publications in 2025. The publications include surveys, reviews, and research on the control of Salmonella.

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(By Simrat Kathuria) Now, rice is among those items that are reheated frequently, besides being one of the most-cooked items ...

Mycotoxins are toxic secondary metabolites produced by filamentous fungi that contaminate food during pre-harvest, storage, transport, and processing. Even at low concentrations, mycotoxins threaten ...