Results 1 to 10 of about 25,120 (94)

Foodborne Illness Complaint Systems Detect, and Restaurant Inspection Programs Prevent Restaurant-Associated Foodborne Illness Outbreaks [PDF]

Foodborne Pathogens and Disease
Thuy N Kim, Craig W Hedberg
exaly   +2 more sources

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, Renée M. Goodrich-Schneider, Keith R. Schneider   +2 more
doaj   +5 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, Renée M. Goodrich-Schneider, Michael A. Hubbard, Susanna Richardson   +3 more
doaj   +5 more sources

Preventing Foodborne Illness: Yersiniosis

EDIS, 2019
Yersiniosis is an infectious disease caused by the bacterium Yersinia and is typically associated with the consumption of contaminated food or liquids.
Christopher R. Pabst, Jaysankar De, Aswathy Sreedharan, Correy Jones, Keith R. Schneider   +4 more
doaj   +5 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, Renée M. Goodrich, Melissa A. Kirby   +2 more
doaj   +3 more sources

Preventing Foodborne Illness: Norovirus

EDIS, 2015
If you have ever had the stomach flu, norovirus was likely the culprit. Norovirus is the most common cause of foodborne illness in the United States and is transmitted through direct person-to-person contact or contaminated objects and food.
Rachael Silverberg, Melissa K. Jones, Renée Goodrich Schneider, Aswathy Sreedharan, Keith R. Schneider   +4 more
doaj   +5 more sources

Preventing Foodborne Illness: Salmonellosis

EDIS, 2003
This is one in a series of fact sheets targeting the processing and retail sector of food science. This document is FSHN0214, one of a series of the Food Science and Human Nutrition Department, Florida Cooperative Extension Service, IFAS, University of ...
Keith R. Schneider, Renée M. Goodrich, Sarah Z. Waithe   +2 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, Yong Soo Kim, Myoung Su Park   +2 more
doaj   +1 more source

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: Cyclosporiasis

EDIS, 2019
Cyclosporiasis is an intestinal illness caused by the microscopic parasite Cyclospora cayetanensis. People can become infected with Cyclospora by consuming food or water contaminated with the parasite.
Christopher Pabst, Jaysankar De, Renée Goodrich Schneider, Keith R. Schneider   +3 more
doaj   +1 more source