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Plain Language Summary of the European Union One Health 2024 Zoonoses Report. [PDF]
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Factors in the Emergence of Food Borne Diseases
Veterinary Clinics of North America: Food Animal Practice, 1998Food borne diseases are an important public health problem. Over the past two decades, the epidemiology of food borne diseases has changed rapidly as a consequence of changes in the social environment and the ability of pathogens to adapt to new niches.
S F, Altekruse +2 more
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CABI Reviews, 2008
Abstract Food-borne disease is widespread around the world, with its most serious consequences affecting those who are young, old and already ill. Chemical contaminants are present in much of the food supply but usually at levels not associated with adverse human effects.
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Abstract Food-borne disease is widespread around the world, with its most serious consequences affecting those who are young, old and already ill. Chemical contaminants are present in much of the food supply but usually at levels not associated with adverse human effects.
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Food Borne Disease Summary by Food Commodity
Veterinary Clinics of North America: Food Animal Practice, 1998Microbial pathogens may be transmitted to humans via food animals and food animal products. A quick reference table is presented to provide easy access to food safety information related to the major food animal product areas. Included in the table are the pathogens, mode of transmission, public health impact, and control and prevention strategies for ...
M L, Headrick, L, Tollefson
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Foodborne diseases are illnesses that result from the ingestion of contaminated food or beverages. These infections can be caused by various pathogens, including bacteria, virus, parasites, and toxins produced by microorganisms. Common bacterial agents include Salmonella, Escherichia coli, and Listeria among others, while common viral pathogens include
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Food-Borne Microbial Diseases and Control: Food-Borne Infections and Intoxications
2014Food and water are excellent vehicles by which many bacterial, fungal, viral, and protozoal pathogens can reach a suitable colonization site in a new host. Although food manufacturing and production practices change, foods can be contaminated at any point in the farm to table continuum, even in consumers’ kitchens.
AYTAÇ, SAİT AYKUT, TABAN, BİRCE
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[Food-borne bacterial diseases].
Duodecim; laaketieteellinen aikakauskirja, 2009People's increased traveling and free movement of foodstuffs has increased the risk of contracting food poisonings. Supply networks of foodstuffs with their covering cold chains and long shelf lives of foods have changed the risks of bacterial food poisonings.
Hannu, Korkeala, Miia, Lindström
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Prevention of Food-Borne Diseases in Civil Aviation
1970This paper attempts to demonstrate the need for both continuous and increasing alertness with respect to food hygiene. The airlines already perform a considerable amount of preventive hygienic work. Nevertheless, a few months ago a serious outbreak of acute gastroenteritis occurred during a tour in the Orient.
D A, Mossel, J, Hoogendoorn
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