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 ...

Introduction: Millions of U.S. residents become ill from foodborne pathogens each year. Most foodborne outbreaks occuramong small groups of persons in a localized area. However, because many foods are distributed widely and rapidly, andbecause detection methods have improved, outbreaks that occur in multiple states and that even span the entire countryare being recognized with incre...

Foodborne diseases are a growing public health problem worldwide with Campylobacter and Salmonella being the most common and widely distributed causative agents. These Gramnegative bacteria are common inhabitant of the gut of warm-blooded animals, especially livestock, being transmitted to humans primarily through the consumption of contaminated food of animal origin. Poultry meat and derivativ...

908 www.thelancet.com/infection Vol 14 October 2014 Despite the necessary and major goal of containment of artemisinin resistance in Plasmodium falciparum, not all malaria is caused by P falciparum and outside of Africa the greatest malaria burden is attributable to Plasmodium vivax. In The Lancet Infectious Diseases, Ric Price and colleagues report a systematic review of the resistance of P vi...

Your submissions to this Special Issue "Food Microbiology and Safety" of Foods-a new open access journal-are welcome. We understand there are no foodborne illness-free zones in the world. Therefore, a proper understanding of foodborne pathogens and the factors that impact their growth, survival and pathogenesis would equip us with tools to ensure global food safety. This Special Issue publishes...

Globalization of food networks increases opportunities for the spread of foodborne pathogens beyond borders and jurisdictions. High resolution whole-genome sequencing (WGS) subtyping of pathogens promises to vastly improve our ability to track and control foodborne disease, but to do so it must be combined with epidemiological, clinical, laboratory and other health care data (called "contextual...

Known pathogens cause an estimated 9.4 million foodborne illnesses annually in the United States. CDC collects data on foodborne disease outbreaks submitted by all states, the District of Columbia, and Puerto Rico through CDC's Foodborne Disease Outbreak Surveillance System. Data reported for each outbreak include the number of illnesses, hospitalizations, and deaths; the etiologic agent; the i...

Foodborne pathogens are naturally occurring contaminants that public policies and private strategies target for control. In the 1990s, both the Food and Drug Administration (FDA; US Department of Health and Human Services) and the Food Safety and Inspection Service (FSIS; Department of Agriculture) required a new system for many regulated food plants. Hazard Analysis and Critical Control Points...

1. Explain the structural similarities and/or differences among Gram-positive and Gram-negative bacteria as well as their isolation and identification using serological, biochemical, and molecular techniques. 2. Identify the functions of the bacterial cell wall. 3. Identify the extrinsic and intrinsic parameters that affect bacterial growth. 4. List the primary sources of microorganisms in meat...