For many years, the Centers for Disease Control and Prevention (CDC) and state and local health departments have investigated and controlled outbreaks of foodborne diseases and conducted limited passive surveillance for specific foodborne pathogens. However, recent changes in the food supply and in the consuming public have changed the type and range of infections caused by food and have made t...

Foodborne diseases are an important cause of human illness worldwide. Humans acquire these infections from a variety of sources and routes of transmission. Many efforts have been made in the last decades to prevent and control foodborne diseases, particularly foodborne zoonoses. However, information on the impact of these interventions is limited. To identify and prioritize successful food safe...

Each year in the United States, foodborne diseases affect millions of persons, who become ill after exposure to any of a growing spectrum of identified agents and toxins. Typhoid fever and other foodborne diseases common a century ago have been controlled by measures that prevent contamination of food and water with human sewage and by technologies (such as milk pasteurization) that eliminate a...

Foodborne diseases are typically caused by the ingestion of food contaminated with micro-organisms or their toxins, resulting in gastrointestinal disorders and in some severe cases hospitalization and death. In Brazil, foodborne illnesses are caused mainly by Salmonella, Staphylococcus aureus and Escherichia coli. The most important contributing factors for outbreaks are exposure of foods to un...

The RUsick2 Foodborne Disease Forum at the National Food Safety and Toxicology Center increased reporting of foodborne diseases to more than four times the rate seen in the previous 2 years. Since November 2002, the Forum has allowed pilot-area residents with sudden-onset vomiting or diarrhea to share and compare information regarding what they ate and did before becoming sick. The purpose is t...

Food safety is an important part of public health linking health to agriculture and other food production sectors. For over a century, developments in food production and new control philosophies have contributed to food safety systems in most developed countries perceived by many to be efficient in the prevention of foodborne disease. Nevertheless, a number of problems still remain dominant, o...

The overall surveillance of enteric diseases in Ontario currently relies on the reporting of disease events by local public-health units to a centralized information system known as RDIS (Reportable Diseases Information System). Outbreak occurrences of enteric disease are reported and documented in the outbreak module of RDIS. Sporadic cases are reported separately using a case-by-case reportin...

The global supply of food has led to an increasingly connected planet, not only in terms of food products but also in terms of risks for foodborne diseases. The fourth edition of Morris and Potter’s Foodborne Infections and Intoxications delivers an in-depth look at the global effects of foodborne illnesses, provides pathogen-specific information, and describes processes and policies intended t...

Gıda kaynaklı enfeksiyonlar, her yaştan insanı etkileyerek dünya çapında büyük bir halk sağlığı sorunu hâline gelmiştir. Bakteri, virüs veya parazitlerle kontamine suların/gıdaların tüketimi, bu enfeksiyonlara sebep olan en önemli etmenlerdir. Dünya Sağlık Örgütü, yıl dünyadaki 10 kişiden 1'inin gıdaları tüketerek gıda enfeksiyona yakalandığını bildirmiştir. hastalıklar, sağlık bakım sistemleri...