Prevention of Foodborne Listeriosis
نویسندگان
چکیده
منابع مشابه
Foodborne Listeriosis
Foodborne listeriosis is a rare and very dangerous disease which is caused by Listeria monocytogenes. This bacterium is found in the nature in very high population, but can cause disease only in certain groups of people. Listeriosis usually happens after consumption of unpasteurized dairy products especially soft and unripe cheeses and ready to eat meat products like hot dog by susceptible peop...
متن کاملFoodborne listeriosis acquired in hospitals.
Listeriosis is characterized by bacteremia or meningitis. We searched for listeriosis case series and outbreak investigations published in English by 2013, and assessed the strength of evidence for foodborne acquisition among patients who ate hospital food. We identified 30 reports from 13 countries. Among the case series, the median proportion of cases considered to be hospital-acquired was 25...
متن کاملFRI FOOD SAFETY REVIEWS Review of Epidemiology of Foodborne Listeriosis
Introduction .................................................................................................................................. 2 Human Illness .............................................................................................................................. 2 Outbreaks and Cases ...........................................................................................
متن کاملPrevention and control of listeriosis
Despite growing concern among public health services and specialists in food hygiene, relatively little is known about listeriosis in man and animals. For this reason, the W H O organised a consultation in West Berlin, from 10 to 12 December 1986. The aim of this meeting was to set out the current state of knowledge about these diseases as well as useful directions for future research, and to r...
متن کاملPrevention of bacterial foodborne disease using nanobiotechnology
Foodborne disease is an important source of expense, morbidity, and mortality for society. Detection and control constitute significant components of the overall management of foodborne bacterial pathogens, and this review focuses on the use of nanosized biological entities and molecules to achieve these goals. There is an emphasis on the use of organisms called bacteriophages (phages: viruses ...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Canadian Journal of Infectious Diseases
سال: 1991
ISSN: 1180-2332
DOI: 10.1155/1991/456853