A set of 8 multiplex real-time SYBR Green PCR (SG-PCR) assays including 3 target primers and an internal amplification control (IAC) primer was simultaneously evaluated in 3 h or less with regard to detection of 24 target genes of 23 foodborne pathogens in 7 stool specimens of foodborne outbreak using a 96-well reaction plate. This assay, combined with DNA extraction (QIAamp DNA Stool Mini kit)...

Foodborne illness estimates help to set food safety priorities and create public health policies. The Public Health Agency of Canada estimates that 4 million episodes of foodborne illness occur each year in Canada due to 30 known pathogens and unspecified agents. The main objective of this study was to estimate the number of domestically acquired foodborne illness-related hospitalizations and d...

As the title suggests, this book covers relevant topics on foodborne diseases. Most chapters are descriptive, updated, and, given likely pagelength limitations, concise. Of 21 chapters, 6 cover selected foodborne bacterial pathogens: Escherichia coli, Listeria monocytogenes, Clostridium botulinum and C. perfringens, Yersinia enterocolitica and Y. pseudotuberculosis, pathogenic Vibrio spp., and ...

Food constitutes one of the most important routes of transmission of infectious diseases. Microbial safety and quality of food is a global health concern owing to the emergence and reemergence of foodborne pathogens worldwide recently. Microbial pathogens are disease causing bacteria, viruses, fungi and protozoans [1,2]. Food-harboring microbial pathogens and microbial toxins can lead to foodbo...

Foodborne illnesses comprise a broad spectrum of diseases and are responsible for substantial morbidity and mortality worldwide. It is a growing public health problem in developing as well as developed countries. It is difficult to determine the exact mortality associated with foodborne illnesses (Helms et al., 2003). However, worldwide an estimated 2 million deaths occurred due to gastrointest...

Each year, 31 major known pathogens acquired in the United States caused an estimated 9.4 million episodes of foodborne illness. Additional episodes of illness were caused by unspecified agents, including known agents with insufficient data to estimate agent-specific illness, known agents not yet recognized as causing foodborne illness, substances known to be in food but of unproven pathogenici...

Ergo is a naturally processed indigenous fermented dairy product, which is commonly prepared at household level and consumed in Ethiopia. The fermentation of this product is lactic acid bacterial dominated process. During this study 500 lactic acid bacterial isolates were recovered from ergo and tested for antagonism against four foodborne pathogens (E. coli O57:H7, Salmonella typhimurium DT104...