Results 21 to 30 of about 42,970 (243)
Preventing Foodborne Illness: Clostridium botulinum
EDIS, 1969 Clostridium botulinum is the bacterium that causes botulism. Clostridium botulinum is a Gram-positive, slightly curved, motile, anaerobic rod-shaped bacterium that produces heat-resistant endospores. These endospores, which are very resistant to a number of environmental stresses such as heat and high acid, can become activated in anaerobic ...
Keith R. Schneider +3 more
openalex +8 more sources
Preventing Foodborne Illness: Campylobacteriosis
EDIS, 2016 Campylobacteriosis is a gastrointestinal infection caused by bacteria of the genus Campylobacter. These bacteria require low levels of oxygen to survive and have been found in wild birds, poultry, pigs, cattle, domesticated animals, unpasteurized milk ...
Soohyoun Ahn +3 more
doaj +6 more sources
Preventing Foodborne Illness: Norovirus
EDIS, 2015 If you have ever had the stomach flu, norovirus was likely the culprit. Norovirus is the most common cause of foodborne illness in the United States and is transmitted through direct person-to-person contact or contaminated objects and food.
Rachael Silverberg +4 more
doaj +6 more sources
REDUCING THE RISK OF FOODBORNE ILLNESS [PDF]
Research Papers in Economics, 2001 Speech and PowerPoint ...
Woteki, Catherine E. +1 more
openaire +4 more sources
Preventing Foodborne Illness: Cyclosporiasis
EDIS, 2019 Cyclosporiasis is an intestinal illness caused by the microscopic parasite Cyclospora cayetanensis. People can become infected with Cyclospora by consuming food or water contaminated with the parasite.
Christopher Pabst +3 more
doaj +7 more sources
Preventing Foodborne and Non-foodborne Illness: Vibrio vulnificus
EDIS, 2009 FSHN-09-02, a 3-page fact sheet by Anita C. Wright, Renée Goodrich Schneider, Michael A. Hubbard, and Keith R. Schneider, answers questions about this illness associated with eating raw oysters, describes how to receive and store seafood and shellfish ...
Anita C. Wright +3 more
doaj +6 more sources
Risk-based detection as a cost-effective strategy to reduce foodborne illness due to salmonella [PDF]
Heliyon, 2023 Yue Huo +7 more
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Preventing Foodborne and Non-foodborne Illness: Vibrio parahaemolyticus
EDIS, 2009 FSHN09-01, a 3-page fact sheet by Anita C. Wright, Renée Goodrich Schneider, Michael A. Hubbard, and Keith R. Schneider, describes this bacterium that occurs naturally in coastal waters throughout the world and is linked to illnesses associated with ...
Anita C. Wright +3 more
doaj +7 more sources
Yes, they can! Comparing foodborne illness estimates, and the need for greater transparency [PDF]
BMJ Open Gastroenterol, 2023 Elaine Scallan Walter +2 more
openalex +2 more sources
Determinants of Healthcare Utilisation for Foodborne Illness Among Students in Saudi Arabia: A Cross-Sectional Study [PDF]
Environ Health Insights, 2021 Mohammed Al-Mohaithef
openalex +2 more sources