Flu Levels Bring States into the “Purple”
The CDC influenza mapping follows a color system that trends from low case levels colored in greens through yellows and reds to highs in deep
Author: TAG
The Impact of Priority Pathogens on Foodborne Illness
An analysis of pathogen-contaminated food outbreaks from 1998 through 2020 showed that Salmonella was implicated in significantly more outbreaks than E. coli or Listeria, as
Respiratory Diseases on the Rise: What it means
Rates of respiratory diseases typically tend to increase this time of year, but this year’s increase is anything but typical. Not only are we seeing
Back to the Basics: Using Data to Manage Risk
As consultants, the TAG Team counsels food and beverage companies on a daily basis on issues and concerns in their establishments or those of their
Countering the Black Market in Cannabis-Legal States
Despite the legalization of cannabis in the majority of states across the U.S., the black market continues to thrive in many areas. Why is it
Chemicals in Food
Whenever I read a food’s ingredient list, it seems there is always some chemical that I can’t pronounce! How can I avoid chemicals? The simple
Cooling Weather Brings Increase in Respiratory Diseases.
With RSV (respiratory syncytial virus) now seeing some spread across the U.S., we have added this disease to our weekly infectious disease update. RSV is
The Consequences of Foreign Facility Inspection Refusals
Whether you are a foreign supplier of food to the U.S. or you import food or ingredients, there are a number of dos and don’ts
As Upper Respiratory Illnesses Increase, Advice Stands: When Ill – Stay Home
While we are continuing to see a significant decline in monkeypox cases in the U.S., upper respiratory diseases, including influenza, COVID, and RSV are increasing.
USDA Continues to Set its Sights on Salmonella
After announcing its intent to declare Salmonella an adulterant in breaded stuffed raw chicken products in August, USDA FSIS has now furthered its action against
