Salmonella has been identified as the main aetiological agent responsible for foodborne diseases in several countries worldwide, including Brazil. In the State of Rio Grande do Sul (RS), southern Brazil, previews studies analysed official foodborne illnesses data, identifying Salmonella as the main bacterial agent of foodborne diseases during the period of 1997 to 2001. The present study aimed ...

Infectious diseases transmitted by foods have become a major public health concern in recent years. Response by both the food industry and public health and food safety regulatory agencies to new microbiologic health threats and reemerging pathogens in foods has been primarily reactive. The multiplicity of factors and complex interactions involved in the emergence and reemergence of microbial f...

This paper describes the characteristics of surveillance and the attempts made in the Americas to institute truly integrated surveillance systems that bring together disease surveillance of medically treated clinical populations with disease surveillance for food-production animals. Characteristics of an ideal, integrated food safety system are described. Systematic surveillance programmes in t...

Fever without localizing features, hereafter referred to as fever or febrile illness, is among the most common reasons for persons in low-resource areas to seek health care [1,2]. The nonspecific clinical presentation of many infections that cause fever makes it difficult to distinguish one from another based on clinical history and physical examination alone. Beyond malaria diagnostics, labora...

From production through the intake, food hygiene particularly applies to situations and processes that must be followed from consumption guarantee safety of produced. Food contamination may occur throughout butchering or collecting, manufacturing, storage, distribution, transportation, preparation processes. is described as “all circumstances measures required production, processing, clean, hea...

Pathogenic parasites including helminths and protozoa are responsible for foodborne diseases in developed developing countries. Reports of waterborne protozoan infections very rare. Food zoonotic their transmission stages listed this review it is aimed to give brief information about the food-borne protozoa.

Global warming has various effects on human health. The main indirect effects are on infectious diseases. Although the effects on infectious diseases will be detected worldwide, the degree and types of the effect are different, depending on the location of the respective countries and socioeconomical situations. Among infectious diseases, water- and foodborne infectious diseases and vector-born...

In Australia circa 2010, 4.1 million (90% credible interval [CrI] 2.3-6.4 million) episodes of foodborne gastroenteritis occurred, many of which might have resulted in sequelae. We estimated the number of illnesses, hospitalizations, and deaths from Guillain-Barré syndrome, hemolytic uremic syndrome, irritable bowel syndrome, and reactive arthritis that were associated with contaminated food in...

Cliver, D. O. 1988. Virus transmission via foods. Food Technol. 42:241-248. Viruses have “emerged” as causes of foodborne disease, according to data compiled by the Centers for Disease Control and Prevention. During 1983–87 in the United States, Norwalk virus was the fifth leading cause of foodborne disease among outbreak-associated illnesses; hepatitis A virus was the sixth; and other viruses ...

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 ...