Ep 99 Salmonella: A hard egg to crack

So your latest blood test results have come in, and you see a couple of numbers for cholesterol. What do those numbers mean, and why do we care about them? In this first part of our cholesterol miniseries, we break down the science behind this compound and trace how we made the l ...  Show more

You’ve seen the headlines: a food-borne parasite is infecting people across the US, leaving them chained to the toilet sometimes for weeks on end, as they are ravaged by wave after wave of gastrointestinal upset. What the heck is cyclosporiasis and where did it come from? How sca ...  Show more

A deadly salmonella strain is spreading through American poultry, and there’s not much the government can do to stop it. ProPublica’s Bernice Yeung explains. Today’s show was produced by Will Reid with help from Grandma Chamberlin, edited by Matt Collette, engineered by Efim Shap ...  Show more

This episode discusses a particular cause of sepsis and its treatment following a foodborne illness.

Read more on this topic in Harrison's.

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Salmonella and Shigella species are almost made to be confused—two bacterial infections in the Enterobacteriaceae family that are spread by food and dirty conditions, cause gastroenteritis, and start with S! To make matters more confusing, they look ...

Food contamination is a serious public health problem around the world. The World Health Organisation estimates that 600 million – almost 1 in 10 people in the world – fall ill after eating contaminated food and 420,000 die every year. In this episode, Ruth Alexander speaks to so ...  Show more