date:Jul 10, 2014
think about food-borne pathogens, they think about viruses or bacteria, they don't think of fungi, said Soo Chan Lee, a senior research associate at Duke who led this study. Our research suggests it may be time to think about fungal pathogens and develop good regulations to test them in manufacturing facilities.
The study relied on a sample provided by a Texas couple who became ill with diarrhea and vomiting after eating a casserole made with the recalled product. The couple said the casserole