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The Changing Epidemiology of Foodborne Diseases
The American Journal of the Medical Sciences, 1996The epidemiology of foodborne diseases in the United States have changed in recent decades as new pathogens have emerged, the food supply has changed, and the number of people with heightened susceptibility to foodborne diseases has increased. Emerging pathogens are those that have recently increased or are likely to increase within 2 decades ...
Sean F. Altekruse, David L. Swerdlow
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Existing and emerging foodborne diseases
International Journal of Food Microbiology, 1992Foodborne diseases, i.e. illnesses due to contaminated food, are one of the most widespread problems of the contemporary world. They are toxic or infectious by nature and are caused by agents which enter the body through the ingestion of contaminated food or water. These agents can be chemical like pesticide residues and toxic metals or biological like
A. Hoogenboom-Verdegaal, S. Notermans
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Emerging Trends in Foodborne Diseases
Infectious Disease Clinics of North America, 2013New foodborne pathogens continue to emerge, and the globalization of the food supply means that the safety of our food depends on policies and practices in many countries. Public health surveillance of foodborne bacterial pathogens depends on culture, isolation, and subtyping.
Christopher R. Braden, Robert V. Tauxe
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2009
Foodborne disease comprises a broad group of illnesses caused by the consumption of foods contaminated with toxic substances or pathogenic microorganisms. The agents responsible for foodborne illnesses can be divided into four general categories: chemical (e.g., mushroom or scombroid poisoning), parasitic (e.g., Trichinella or Giardia), viral (e.g ...
Heather P. Green +3 more
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Foodborne disease comprises a broad group of illnesses caused by the consumption of foods contaminated with toxic substances or pathogenic microorganisms. The agents responsible for foodborne illnesses can be divided into four general categories: chemical (e.g., mushroom or scombroid poisoning), parasitic (e.g., Trichinella or Giardia), viral (e.g ...
Heather P. Green +3 more
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Norovirus as a Foodborne Disease Hazard
2011Norovirus (NoV) is the most common cause of infectious gastroenteritis in the world. Gastroenteritis caused by bacterial and parasitic pathogens is commonly linked to food sources, but the link between NoV and contaminated foods has been more difficult to establish.
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Introduction to Foodborne Diseases
2012Death and disease caused by food lacking safety guarantees represent a continuing threat to worldwide public health and socioeconomic development. Recent large outbreaks of foodborne infections have alerted us to the possible increase in the incidence of foodborne diseases.
Mónica Aguado-Urda +3 more
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Epidemiology of Foodborne Diseases
2014This chapter provides an introduction to epidemiology and epidemiologic methods as they are applied to problems of foodborne diseases. The concepts and methods of epidemiology can be used to examine the relationships between disease and all levels of food safety, from production and distribution to preparation and consumption.
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Reducing Foodborne Disease-What Are the Priorities?
Nutrition Reviews, 2000Recent estimates by the US Centers for Disease Control indicate there are approximately 76 million cases of foodborne illness in the United States annually, resulting in 325 000 hospitalizations and 5000 deaths.1 Only an estimated 14 million of the cases are attributed to known pathogens, whereas 62 million illnesses are of unknown etiology.
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Trends of foodborne diseases in China: lessons from laboratory-based surveillance since 2011
Frontiers in Medicine, 2018Jikai Liu +12 more
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