Results 11 to 20 of about 42,970 (243)
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 +12 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 +2 more
doaj +7 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
Foodborne Illness in the Elderly
Journal of Food Protection, 1998 The elderly (> or = 65 years of age) are more susceptible to morbidity and mortality from foodborne-induced gastroenteritis than younger individuals. Several factors contribute to the increased susceptibility to foodborne infections as well as other infections in elderly populations.
James L. Smith
openalex +4 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 +2 more
doaj +14 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 +10 more sources
Genomic perspectives on foodborne illness [PDF]
Proceedings of the National Academy of SciencesAbstractWhole-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.
David J. Lipman +4 more
openaire +4 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 +4 more
doaj +6 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 +3 more
doaj +9 more sources