Results 11 to 20 of about 52,849 (204)

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, 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   +7 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   +6 more sources

Climate Change, Foodborne Pathogens, and Illness in Higher Income Countries [PDF]

Current Environmental Health Reports, 2018
Purpose of review: We present a review of the likely consequences of climate change for foodborne pathogens and associated human illness in higher income countries.
AH Havelaar, AH Havelaar, B Suo, C Baker-Austin, C Bronowski, E Franz, EC, ECDC, Fao, FAO, FSA, GC Barker, H Frumkin, H Frumkin, H Karch, I Keramitsoglou, Institute of Medicine and National Research Council, IR Lake, J Jungk, J Liu, JC Semenza, JC Semenza, JE Suk, JW Buehler, K Witte, M Uyttendaele, MA Hussain, MC Tirado, MD Kirk, MJ Nauta, NRC, PHE, PHE, PR Wielinga, RH Thaler, RS Hendriksen, S Asfaw, SAVSNET, SJ Vermeulen, TF Jones, WHO, WHO, WHO, WHO, YH Grad   +44 more
core   +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, Jaysankar De, Aswathy Sreedharan, Correy Jones, Keith R. Schneider   +4 more
doaj   +7 more sources

Veterinary sources of foodborne illness [PDF]

The Lancet, 1990
openaire   +4 more sources

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   +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

Global and regional source attribution of Shiga toxin-producing Escherichia coli infections using analysis of outbreak surveillance data [PDF]

, 2019
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, Gill, Alexander, Majowicz, Shannon, Pires, Sara M   +3 more
core   +2 more sources