Measuring Consumer Willingness to Pay for a Health Risk Reduction of Salmonellosis and Campylobacteriosis [PDF]
This paper presents an application of the contingent valuation method (CVM) and choice experiments (CEs). We examine consumer willingness to pay (WTP) for different health risk reduction levels of Salmonellosis and Campylobacteriosis acquired from the ...
Goldberg, Isabell, Roosen, Jutta
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A Numerical Guide to Volume 2 of the Guidelines and Practical Advice on how to Transpose them into National Standards [PDF]
, 2008 [INTRODUCTION] In 2006, the World Health Organization published the third edition of the Guidelines, in collaboration with FAO and UNEP. The third edition consist of four volumes; volume 2, explained in this guidance note, addresses methods, procedures ...
Mara, D.D.
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Campylobacteriosis: A Global Threat [PDF]
Biomedical Journal of Scientific & Technical Research, 2018 Campylobacter species account for most cases of human gastrointestinal infections worldwide.
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Role of rodents in transmission of Salmonella and Campylobacter [PDF]
, 2007 Salmonella and Campylobacter are generally regarded as the most important food-borne pathogens in the world. Reduction or elimination of these pathogens in the first part of the food chain (on the farm) is important to prevent disease among consumers of ...
Kijlstra, Prof dr A, Meerburg, Dr BG
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Bacterial Foodborne Disease: Medical Costs and Productivity Losses [PDF]
Microbial pathogens in food cause an estimated 6.5-33 million cases of human illness and up to 9,000 deaths in the United States each year. Over 40 different foodborne microbial pathogens, including fungi, viruses, parasites, and bacteria, are believed ...
Buzby, Jean C. +3 more
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Time trends of positivity rates from foodborne pathogen testing in Switzerland, 2003 to 2012 [PDF]
, 2017 Campylobacteriosis and salmonellosis are important foodborne diseases in Europe, including in Switzerland. In 2014, notification rates for Switzerland were 92.9 per 100 000 population for campylobacteriosis and 15.2 per 100 000 population for ...
Bless, Philipp Justus +3 more
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Preventing Foodborne Illness: Campylobacteriosis
EDIS, 1969 This is one in a series of facts sheets discussing common foodborne pathogens of interest to food handlers, processors and retailers. This document is FSHN032, one of a series of the Food Science and Human Nutrition Department, Florida Cooperative Extension Service, IFAS, University of Florida. Publication: January 2003.
Melissa A. Kirby +2 more
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Prevalence, associated risk factors and antimicrobial susceptibility pattern of thermophilic Campylobacter spp. of ovine carcass at Addis Ababa Abattoir Enterprise, Ethiopia [PDF]
, 2015 The food borne-thermophilic Campylobacter species are considered to be the leading cause of human gastroenteritis worldwide with emerging antimicrobial resistant strains.
Hailemariam, S.
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Zoonotic Abortifacient Agents in Bovine Abortion: Diagnostic Assessment of 125 Cases (2015‐2017)
Veterinary Medicine and ScienceBackground The threat of zoonotic diseases is significant to global public health. Campylobacter spp., Coxiella burnetii (C. burnetii), Brucella spp., Listeria monocytogenes (L. monocytogenes), Chlamydia abortus (C. abortus), and Cache Valley virus (CVV)
Murat Şevik
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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. Campylobacter is also responsible for 15% of foodborne illness-related hospitalizations, and 6% of foodborne illness-related deaths.
Soohyoun Ahn +2 more
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