Results 11 to 20 of about 550,408 (204)

Use of prohibition order after a large outbreak of gastroenteritis caused by a norovirus among function attendees

Western Pacific Surveillance and Response, 2012
Introduction: In May 2011, an outbreak of acute gastroenteritis occurred among guests attending two functions (Function A and B) at a local function centre in Sydney, Australia.
Praveena Gunaratnam, Catriona Furlong, Kirsty Hope, Leena Gupta, Craig Shadbolt, John Shields, Rodney McCarthy, Rowena Boyd, Essi Huhtinen, Sophie Norton, Siranda Torvaldsen   +10 more
doaj   +1 more source

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

Early identification of common-source foodborne virus outbreaks in Europe. [PDF]

, 2003
The importance of foodborne viral infections is increasingly recognized. Food handlers can transmit infection during preparation or serving; fruit and vegetables may be contaminated by fecally contaminated water used for growing or washing.
Marc Reacher, Marion Koopmans, Elisabeth van Strien, Herre Heersma, Brown, David, Harry Vennema, Vennema, Harry, Lopman, Ben, Heersma, Herre, European Consortium on Foodborne Viruses, David Brown, van Strien, Elisabeth, van Duynhoven, Yvonne, Reacher, Marc, Ben Lopman, Koopmans, Marion, Yvonne van Duynhoven   +16 more
core   +1 more source

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

Preventing Foodborne Illness: Campylobacteriosis

EDIS, 2016
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, Renée M. Goodrich-Schneider, Rachael Silverberg, Keith R. Schneider   +3 more
doaj   +3 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, Renée M. Goodrich-Schneider, Michael A. Hubbard, Sarah Z. Waithe   +3 more
doaj   +3 more sources

A Proposed Framework for Ranking and Prioritizing Food Safety Risks in Low Resource Settings Using Foodborne Disease Burden Metrics: A Case Study in Ethiopia

Journal of Food Protection
Risk-based food safety systems are recognized as the best way to address food safety in an effective and efficient manner. Central to risk-based food safety systems is an assessment, ranking, and prioritization of risks associated with foodborne hazards ...
Barbara Kowalcyk, Leon Gorris, Janet Buffer, Kathryn Stolte-Carroll, Bashiru C. Bakin, Allison Howell, Desalegne Degefaw, Binyam Moges, Kara Morgan, Laura Binkley, Getnet Yimer, Arie H. Havelaar   +11 more
doaj   +1 more source

Factors Influencing Foodborne Illness Self-Identification From User-Generated Data – Minnesota, 2024

Journal of Food Protection
Foodborne illness outbreaks are a serious public health concern; faster identification enables the implementation of control measures to prevent others from becoming ill.
Lynette L. Krampf, Craig W. Hedberg, Brett Hauber, Angela Walmsley, Melanie J. Firestone   +4 more
doaj   +1 more source

Food Hygiene Practices of Vendors and Microbiological Quality of Ready to Eat Foods at Night Markets

AgriFood: Journal of Agricultural Products for Food, EarlyView.
This study investigates the relationship between food hygiene practices among night market vendors and the microbiological quality of ready to eat (RTE) foods sold at night markets. ABSTRACT Ready to eat (RTE) foods are popular options in night markets due to their convenience, affordability, and accessibility.
Yu Xin Soon, Kai Wen Koay, Seok Tyug Tan, Seok Shin Tan, Hariyono Hariyono, Chin Xuan Tan   +5 more
wiley   +1 more source

Blockchain‐Based Smart Contracts in US Specialty Crop Marketing: Grower Preferences and Adoption Potential

Agribusiness, EarlyView.
ABSTRACT Using survey and discrete choice experiment data, we examined US specialty crop growers' preferences for marketing contract attributes in the context of emerging blockchain‐based technologies and expanding traceability initiatives. Results show that farmers preferred traditional written contracts but might be willing to accept digital ...
Elizabeth Canales, Alba J. Collart, Matthew G. Interis, Esther Mmenaa Agyemang‐Duah   +3 more
wiley   +1 more source