Results 1 to 10 of about 52,305 (203)
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 +6 more sources
Genomic perspectives on foodborne illness. [PDF]
Proc Natl Acad Sci U S AAbstractWhole-genome sequencing of bacterial pathogens is used by public health agencies to link cases of food poisoning caused by the same source of contamination. The vast majority of these appear to be sporadic cases associated with small contamination episodes and do not trigger investigations.
Lipman DJ +4 more
europepmc +4 more sources
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 +7 more sources
Preventing Foodborne Illness: Listeriosis
EDIS, 2013 Listeriosis is one of several foodborne diseases that are often reported in the scientific and popular press. In the United States, it affects about 1,600 people every year, with about 270 of those cases resulting in death.
Keith R. Schneider +3 more
doaj +10 more sources
Preventing Foodborne Illness: Salmonellosis
EDIS, 2013 In 2007, there were over 1 million cases and some 400 deaths associated with Salmonella-contaminated food. In 2004, it was estimated that the total economic burden caused by Salmonella infection in the United States was $1.6–$5.3 billion.
Keith R. Schneider +3 more
doaj +10 more sources
Preventing Foodborne Illness: Shigellosis
EDIS, 2005 Shigella is a Gram-negative, nonmotile, non-sporeforming, rod-shaped bacterium capable of causing disease in humans. Disease occurs when virulent Shigella organisms are consumed and invade the intestinal mucosa, resulting in tissue destruction.
Keith R. Schneider +3 more
doaj +7 more sources
Preventing Foodborne Illness: Campylobacteriosis
EDIS, 2003 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 ...
Keith R. Schneider +2 more
doaj +9 more sources
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 +6 more sources
Preventing Foodborne Illness: Yersiniosis
EDIS, 2012 Yersiniosis is an infectious disease caused by the consumption of food contaminated with the bacterium Yersinia. It is characterized by gastroenteritis, with diarrhea and/or vomiting, fever, abdominal pains, and skin rashes.
Aswathy Sreedharan +2 more
doaj +7 more sources
Preventing Foodborne Illness: Norovirus
EDIS, 2009 Revised! FSHN-05-18, a 4-page fact sheet by Keith R. Schneider, Renée Goodrich Schneider, Mike Hubbard, and Riya Shukla, provides essential information about noroviruses in a question-and-answer format. Includes references. Published by the UF Department
Keith R. Schneider +3 more
doaj +5 more sources