background & objectives: campylobacter jejuni is a gram negative, microaerophilic, non-spore-forming and a small curved bacillus which is able to cause foodborne infection in human. in this study the occurrence of c. jejuni in poultry and beef meat was investigated. materials & methods: forty raw meat samples including 22 poultry samples and 18 beef samples were investigated for the presence of...

Campylobacter is the most common cause of diarrheal illness due to bacteria. according to the centers for Disease control and prevention (2010), over 2.4 million people are affected each year. in 2011, the cDc estimated that Campylobacter accounts for 9% of all foodborne illness, 15% of hospitalizations, and 6% of deaths. Moreover, the total basic cost of illness associated with Campylobacter i...

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...

This study reviews the available evidence on unknown pathogenic agents transmitted in food and examines the methods that have been used to estimate that such agents cause 3,400 deaths per year in the United States. The estimate of deaths was derived from hospital discharge and death certificate data on deaths attributed to gastroenteritis of unknown cause. Fatal illnesses due to unknown foodbor...

Outbreaks of foodborne hepatitis A are rarely recognized as such. Detection of these infections is challenging because of the infection's long incubation period and patients' recall bias. Nevertheless, the complex food market might lead to reemergence of hepatitis A virus outside of disease-endemic areas. To assess the role of food as a source of infection, we combined routine surveillance with...

Foodborne illnesses continue to have an economic impact on global health care systems. There is a growing concern regarding the increasing frequency of antibiotic resistance in foodborne bacterial pathogens and how such resistance may affect treatment outcomes. In an effort to better understand how to reduce the spread of resistance, many research studies have been conducted regarding the metho...

The task of measuring the effectiveness of food worker training has historically met with many challenges. This paper considers various approaches and utilizes trends in foodborne-outbreak contributing factors to evaluate a recent change in Florida's food worker training. Results show that subsequent to training, the relative incidence of many factors that contribute to foodborne outbreaks actu...

To the Editor: In New South Wales, Australia, physicians are obliged to report to public health authorities instances of foodborne illness in two or more cases related to a common source. This reporting of cases on a clinical basis complements laboratory-based surveillance of foodborne illness and is an essential form of surveillance in situations in which clinical samples may not be collected ...

Fernandes et al [1] provide convincing evidence that an outbreak of Campylobacter (species not provided) infection occurred in the population of a small island in England in late September and early October 2011. The investigators conclude that a combination of descriptive epidemiology, genomic epidemiology, and environmental investigation identified the likely source of the outbreak: milk past...

Each year in the United States, foodborne diseases affect millions of persons, who become ill after exposure to any of a growing spectrum of identified agents and toxins. Typhoid fever and other foodborne diseases common a century ago have been controlled by measures that prevent contamination of food and water with human sewage and by technologies (such as milk pasteurization) that eliminate a...