Clostridium difficile infection is increasingly recognized as a cause of diarrhea in outpatients and persons with no apparent health care facility contacts. In contrast to C. difficile infection acquired in health care settings, few risk factors for development of community-associated C. difficile infection are known. Foodborne transmission of C. difficile has been hypothesized as a possible so...

Campylobacter species are a leading cause of foodborne illness in the United States, but few population-based data describing patterns and trends of disease are available. We summarize data on culture-confirmed cases of Campylobacter infection reported during 1996-1999 to the Foodborne Diseases Active Surveillance Network (FoodNet) system. The average annual culture-confirmed incidence was 21.9...

The Ad Hoc Group on Foodborne Viral Infections terms of reference are to –  Assess the extent of viral foodborne infection in the UK – with particular reference to norovirus and hepatitis E. Including discussion on the issues surrounding emerging risks.  Describe the epidemiology, sources and mode of transfer of foodborne viral infection.  Agree a framework outlining the key criteria for ass...

Norovirus is the leading cause of foodborne disease in the United States. During October 2011-January 2013, we conducted surveillance for norovirus infection in Minnesota among callers to a complaint-based foodborne illness hotline who reported diarrhea or vomiting. Of 241 complainants tested, 127 (52.7%) were positive for norovirus.

Foodborne trematodiasis is an emerging public health problem, particularly in Southeast Asia and the Western Pacific region. We summarize the complex life cycle of foodborne trematodes and discuss its contextual determinants. Currently, 601.0, 293.8, 91.1, and 79.8 million people are at risk for infection with Clonorchis sinensis, Paragonimus spp., Fasciola spp., and Opisthorchis spp., respecti...

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...

Listeria monocytogenes is a Gram-positive foodborne pathogen and the causative agent of listerosis a disease that manifests predominately as meningitis in the non-pregnant individual or infection of the fetus and spontaneous abortion in pregnant women. Common-source outbreaks of foodborne listeriosis are associated with significant morbidity and mortality. However, relatively little is known co...

As the title suggests, this book covers relevant topics on foodborne diseases. Most chapters are descriptive, updated, and, given likely pagelength limitations, concise. Of 21 chapters, 6 cover selected foodborne bacterial pathogens: Escherichia coli, Listeria monocytogenes, Clostridium botulinum and C. perfringens, Yersinia enterocolitica and Y. pseudotuberculosis, pathogenic Vibrio spp., and ...

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 ...