Results 11 to 20 of about 25,149 (123)
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 +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 +3 more
doaj +3 more sources
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 +3 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 +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 +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 +2 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 +3 more
doaj +5 more sources
Journal of Food ProtectionRisk-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 +11 more
doaj +1 more source
Preventing Foodborne Illness: Listeriosis
EDIS, 2009 Revised! FHSN-03-6, a 4-page fact sheet by Keith R. Schneider, Renée Goodrich-Schneider, Michael A. Hubbard, and Dirk Sampath, is one in a series of facts sheets discussing common foodborne pathogens of interest to food handlers, processors, and ...
Keith R. Schneider +3 more
doaj +1 more source
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 +1 more source