Ep 99 Salmonella: A hard egg to crack

Imagine yourself as a 17th century English peasant or merchant or noble. Let’s say you’re dealing with some intense stomach pain or a cut on your leg that won’t heal. Where do you turn to for help? Today’s book club episode reveals that the answer depends on your medical needs, y ...  Show more

This week, we’re picking up where we left off last episode in our exploration of ECT by examining how this therapy is administered, which conditions it’s used for, and what we know about why it works. To start off, we take you through the procedure step-by-step, including prep an ...  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