Results 11 to 20 of about 52,305 (203)
Preventing Foodborne Illness: Shigellosis
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 +2 more
doaj +6 more sources
Preventing Foodborne Illness: Norovirus
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 +4 more
doaj +7 more sources
Preventing Foodborne Illness: Campylobacteriosis
Campylobacteriosis is a gastrointestinal infection caused by bacteria of the genus Campylobacter. These bacteria require low levels of oxygen to survive and have been found in wild birds, poultry, pigs, cattle, domesticated animals, unpasteurized milk ...
Soohyoun Ahn +3 more
doaj +6 more sources
Preventing Foodborne Illness: Yersiniosis
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 +4 more
doaj +7 more sources
Preventing Foodborne Illness: Cyclosporiasis
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 +3 more
doaj +5 more sources
Use of Internet Search Queries to Enhance Surveillance of Foodborne Illness
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 +2 more
doaj +1 more source
Perceived Etiology of Foodborne Illness among Public Health Personnel
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
Risk ranking of foodborne parasites : state of the art [PDF]
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Bouwknegt, Martijn +10 more
core +2 more sources
One Health in food safety and security education: Subject matter outline for a curricular framework. [PDF]
Educating students in the range of subjects encompassing food safety and security as approached from a One Health perspective requires consideration of a variety of different disciplines and the interrelationships among disciplines. The Western Institute
Angelos, John A +4 more
core +3 more sources
Global and regional source attribution of Shiga toxin-producing Escherichia coli infections using analysis of outbreak surveillance data [PDF]
Shiga toxin-producing Escherichia coli (STEC) infections pose a substantial health and economic burden worldwide. To target interventions to prevent foodborne infections, it is important to determine the types of foods leading to illness.
Devleesschauwer, Brecht +3 more
core +2 more sources

