Results 1 to 10 of about 42,970 (243)
An analecta of visualizations for foodborne illness trends and seasonality [PDF]
Sci Data, 2020 Ryan Simpson +3 more
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Improving inclusion and exclusion criteria in foodborne illness outbreak investigations: a case study [PDF]
Epidemiol Infect, 2020 Melanie J. Firestone +2 more
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Preventing Foodborne Illness: Campylobacteriosis
EDIS, 2012 Over 800,000 cases per year of diarrheal disease in the United States were linked to Campylobacter, being ranked No. 4 in the pathogens causing foodborne illnesses.
Soohyoun Ahn +2 more
doaj +5 more sources
Discovering foodborne illness in online restaurant reviews [PDF]
J Am Med Inform Assoc, 2017 Thomas Effland +7 more
openalex +2 more sources
Machine-learned epidemiology: real-time detection of foodborne illness at scale [PDF]
NPJ Digit Med, 2018 Adam Sadilek +8 more
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Preventing Foodborne Illness: Listeriosis
EDIS, 2009 Revised! FHSN-03-6, a 4-page fact sheet by Keith R. Schneider, Renée Goodrich-Schneider, Michael A. Hubbard, and Dirk Sampath, is one in a series of facts sheets discussing common foodborne pathogens of interest to food handlers, processors, and ...
Keith R. Schneider +3 more
doaj +5 more sources
Use of Internet Search Queries to Enhance Surveillance of Foodborne Illness
Emerging Infectious Diseases, 2015 As a supplement to or extension of methods used to determine trends in foodborne illness over time, we propose the use of Internet search metrics. We compared Internet query data for foodborne illness syndrome–related search terms from the most popular 5
Gyung Jin Bahk +2 more
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Perceived Etiology of Foodborne Illness among Public Health Personnel
Emerging Infectious Diseases, 2001 Few data exist about perceptions regarding the etiology of foodborne illness. Among public health staff throughout Tennessee, the three pathogens most commonly believed to cause foodborne illness in the United States actually account for only 12% of ...
Timothy F. Jones, Diane Eigsti Gerber
doaj +1 more source
Preventing Foodborne Illness: Salmonellosis
EDIS, 2010 Revised! FSHN0214, a 4-page fact sheet by Keith R. Schneider, Renée Goodrich Schneider, Michael A. Hubbard, and Sarah Z. Waithe, provides the processing and retail sector with information about preventing this disease caused by bacteria that is ...
Keith R. Schneider +3 more
doaj +3 more sources
Perspectives in Foodborne Illness [PDF]
Infectious Disease Clinics of North America, 2013 This article provides a historical framework on food safety for more contemporary details to rest on, focusing primarily on the past 100 years or so (with a touch of ancient history) as particular issues that affect how the safety of the food we eat have been appreciated, have evolved or at times have been successfully dealt with, or have newly emerged
openaire +2 more sources