Listeriosis and food hygiene.
نویسندگان
چکیده
منابع مشابه
Knowledge, Attitude, and Practice about Food Hygiene and Safety among Food Catering Staff in Yazd
Introduction: Observance of food hygiene and safety by the staff working in the food supply and distribution sector is one of the most important factors in prevention of foodborne diseases. However, considering the inadequate knowledge and inappropriate performance of the staff, we are faced with many epidemics of food poisoning. Therefore, this study was conducted to determine the knowledge, a...
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Wild animals particularly non human primates are the potential sources of bacterial, viral and parasitic zoonoses. Primates share parasites, Entamoeba sp., Giardia sp., Ascaris sp., Strongyloides sp., etc morphologically similar to human beings, although most of these parasites need to verify genetically. Some of the viral diseases have already been proved to be transmissible from non human pri...
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In hygiene and technology of foods, almost all the species within the group of lactic acid bacteria have their meaning, as in the positive (fermentation, antimicrobial activity, sensory characteristics of products, probiotic effect), so in the negative sense spoilage bacteria, biogenic amines producers, antimicrobial resistance). Certain species of lactobacilli are “specialized” for use in some...
متن کاملListeriosis Outbreaks and Associated Food Vehicles, United States, 1998–2008
Listeria monocytogenes, a bacterial foodborne pathogen, can cause meningitis, bacteremia, and complications during pregnancy. This report summarizes listeriosis outbreaks reported to the Foodborne Disease Outbreak Surveillance System of the Centers for Disease Control and Prevention during 1998-2008. The study period includes the advent of PulseNet (a national molecular subtyping network for ou...
متن کاملFood hygiene on the wards
A PROBLEM THAT IS OFTEN OVERLOOKED OR SIMPLY NOT GIVEN ENOUGH ATTENTION: the food served to patients from the kitchen is not sterile. If food is allowed to stand at room temperature for a long time, both in the case of food cooked for lunch and of food intended for supper which has been previously chilled, there is the possibility of massive spore germination or of dangerous toxin formation. Th...
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ژورنال
عنوان ژورنال: Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi)
سال: 1989
ISSN: 0015-6426,1882-1006
DOI: 10.3358/shokueishi.30.479