In this issue of Clinical Infectious Diseases, Sivapalasingam et al. [1] describe an elegant epidemiologic investigation of a mul-tistate outbreak of Salmonella enterica se-rotype Newport infection associated with mango consumption. The details of this investigation highlight a number of important issues demonstrating the substantial impact of recent changes in food processing and distribution ...

ow safe is our food? Put another way, how much illness in the United States is caused by foodborne pathogens? It sounds like a simple question. Getting a reasonable answer, however, is far from simple. The basic problem lies in the fact that only a small fraction of foodborne disease cases get reported through offi cial (or unoffi cial) reporting systems. Calculating the " real " rate of foodbo...

This issue of the Journal includes 2 studies that highlight important emerging food-borne-disease threats from very different perspectives. The wide spectrum of ex-traintestinal disease caused by potentially foodborne Escherichia coli is often under-appreciated. Johnson et al. [1] present provocative data suggesting that antimi-crobial-resistant E. coli and extraintesti-nal pathogenic E. coli (...

the antibacterial and antioxidant activities of methanol and acetone extracts of three marine algae, including hypnea hamulosa, gracilaria corticata and enteromorpha intestinalis wereinvestigated.antioxidant activities were determined by means of total antioxidant capacity, total phenolic compounds, dpph radical scavenging activity and ferric reducing antioxidant power. antibacterial activity w...

A key feature of the quarter was the significant number of outbreaks of gastroenteritis spread by person-to-person transmission, especially in outbreaks of norovirus. There were also a large number of outbreaks of foodborne illness prior to Christmas 2003. Also important have been the significant efforts to investigate outbreaks relating to oysters imported from Japan. These oyster related outb...

Title of Dissertation: ASSESSMENT OF FOODBORNE PATHOGEN SURVIVAL DURING PRODUCTION AND PRE-HARVEST APPLICATION OF COMPOST AND COMPOST TEA David T. Ingram, Ph.D. 2009 Directed By: Sam W. Joseph, Professor (Emeritus), CBMG and Director, Maryland Institute for Applied Environmental Health Jianghong Meng, Professor, NFSC, and Interim Director of the Joint Institute for Food Safety and Nutrition The...

BACKGROUND Intestinal protozoa are parasites transmitted by consumption of contaminated water and food and mainly affect children and elder people and cause considerable health problems. They are the leading causes of outpatient morbidity due to diarrhea in the developing countries. So, assessing water and food source of diarrheal patients and identifying the main associated factors for transmi...

Foodborne pathogens comprise microorganisms such as viruses, bacteria and parasites that can be transmitted by food and affect public health worldwide. The most common viruses transmitted via food are hepatitis A virus and Norwalk-like caliciviruses. Also, the most common bacteria involved in foodborne illnesses are Campylobacter jejuni, Clostridium perfringens, Salmonella spp, Escherichia...

The Australian Government Department of Health established the OzFoodNet network in 2000 to collaborate nationally to investigate foodborne disease. In each Australian state and territory OzFoodNet epidemiologists investigate outbreaks of enteric infection. OzFoodNet conducts studies on the burden of illness and coordinates national investigations into outbreaks of foodborne disease. This quart...

foodborne pathogens comprise microorganisms such as viruses, bacteria and parasites that can be transmitted by food and affect public health worldwide. the most common viruses transmitted via food are hepatitis a virus and norwalk-like caliciviruses. also, the most common bacteria involved in foodborne illnesses are campylobacter jejuni, clostridium perfringens, salmonella spp, escherichia coli...