Results 1 to 10 of about 550,408 (204)

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: Shigellosis

EDIS, 2012
Shigellosis occurs when virulent Shigella organisms are consumed and invade the intestinal mucosa, resulting in tissue destruction. Most Shigella infections are spread by stools or soiled fingers of an infected person to the mouth of another person when ...
Keith R. Schneider, Soohyoun Ahn, Renée M. Goodrich-Schneider   +2 more
doaj   +5 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, Renée M. Goodrich-Schneider, Mike Hubbard, Rajya Shukla   +3 more
doaj   +5 more sources

Preventing Foodborne Illness: Norovirus

EDIS, 2005
"Norovirus" was recently designated as the official genus name for the group of viruses previously described as “Norwalk-like viruses” (NLV). Noroviruses (family Caliciviridae, genus Norovirus) are a group of non-enveloped, single-stranded RNA viruses ...
Keith R. Schneider, Renée M. Goodrich, Michael J. Mahovic, Rajya Shukla   +3 more
doaj   +5 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, Correy Jones, Keith R. Schneider   +2 more
doaj   +3 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: 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