Foodborne pathogens are among the most significant problems in maintaining the health of the population. In 2011 the CDC estimates that each year roughly 1 in 6 Americans (or 48 million people) gets sick, 128,000 are hospitalized, and 3,000 die of foodborne diseases. The leading causes of foodborne illnesses in the United States are Salmonella and Shigella [1,2]. Staphylococcus aureus is among ...

Introduction: Norovirus is the leading cause of acute gastroenteritis and foodborne disease in the United States, causing an estimated one in 15 U.S. residents to become ill each year as well as 56,000–71,000 hospitalizations and 570–800 deaths, predominantly among young children and the elderly. Whereas noroviruses often spread through person-to-person contact, foodborne transmission can cause...

INTRODUCTION Norovirus is the leading cause of acute gastroenteritis and foodborne disease in the United States, causing an estimated one in 15 U.S. residents to become ill each year as well as 56,000-71,000 hospitalizations and 570-800 deaths, predominantly among young children and the elderly. Whereas noroviruses often spread through person-to-person contact, foodborne transmission can cause ...

Foodborne diseases pose a primary global health concern, affecting people across high- and low-income countries, with the less privileged often suffering most. This research proposes adoption of Hygiene Rating Scheme (HRS) to help customers make informed decisions about where what eat. The scheme has already demonstrated success in countries such as United States, Northern Ireland, Wales, Engla...

Foodborne disease is a common, but preventable, burden of illness worldwide. Almost one-half of every dollar spent on food in the United States is spent on food from restaurants. A growing body of data from foodborne disease outbreaks and studies of sporadic (non-outbreak-associated) gastrointestinal disease of various etiologies suggest that eating food prepared in restaurants is an important ...

One of the most widespread health problems in the Caribbean and Latin America is contaminated food and foodborne illness. The Pan American Health Organization (PAHO) has been a major force in activities to strengthen food protection. The program within the regional Program of Technical Cooperation is administered by the Veterinary Public Health program and under the guidance of the Pan Americ...

ments, food-producing companies, the agricultural sector, consumer organizations and four federal departments that share responsibility for food safety, i.e. Health Canada (HC), the Public Health Agency of Canada (PHAC), the Canadian Food Inspection Agency (CFIA), and Agriculture and Agri-Food Canada (AAFC) (Figure ). Part of the responsibility of the AAFC is to develop food-safety programs tha...

Advances in diagnostic techniques and their widespread use for infectious agents revealed the considerably high current prevalence of viral foodborne waterborne diseases. Foodborne viruses are indicated to cause not only gastroenteritis hepatitis but also neurological disorders, respiratory tract diseases, myocarditis, glomerulonephritis hemorrhagic fever, with a particularly mortality rate inf...

Some bacteria and fungi are related to deterioration and also transmission of foodborne diseases, emphasizing the need to search new substances that may act in the treatment and prevention of the illnesses transmitted by food. Strains from genus Bacillus produce a variety of substances with inhibitory activity that range from antibiotics to bacteriocins. In this work, three strains, identified ...