INTRODUCTION Food-borne infections and intoxications remain one of the most important public health issues globally, both in developing and in developed countries. Numbers of reported outbreaks of food-borne diseases and diseased people are constantly growing. For instance, a total of 320,000 of cases of food-borne diseases, caused by only 6 most prevalent bacterial pathogens (non-typhoidal Sal...

This paper discusses food-borne zoonotic diseases by considering contemporary influences on food safety and examining pathogens at the human/animal interface. The authors also discuss the epidemiological surveillance of food-borne illnesses and the differences in disease statistics from one country to another. Before concluding with a number of recommendations, the paper highlights the importan...

Salmonella and Campylobacter are generally regarded as the most important food-borne pathogens in the world. Reduction or elimination of these pathogens in the first part of the food chain (on the farm) is important to prevent disease among consumers of animal products. In organic farming, elimination becomes more difficult, as food animals are allowed outdoors and have easy access to potential...

background and objectives: the significant rise in food borne infections is mainly caused by campylobacter spp., salmonella serovars and verotoxigenic escherichia coli . as the emerging food borne pathogens cause disease, more studies have been conducted for rapid detection of these pathogens. the combination of immunomagnetic separation and polymerase chain reaction (ims-pcr) is the most accur...

Rapid detection of food-borne pathogens is essential to public health and the food industry. Although the conventional culture method is highly sensitive, it takes at least a few days to detect food-borne pathogens. Even though polymerase chain reaction (PCR) can detect food-borne pathogens in a few hours, it is more expensive and unsatisfactorily sensitive relative to the culture method. We ha...

BACKGROUND Food-borne pathogens are the leading cause of illness and death in developing countries. Changes in eating habits, mass catering, unsafe food storage conditions and poor hygiene practices are major contributing factors to food associated illnesses. In Ethiopia, the widespread habit of raw beef consumption is potential cause for food borne illnesses. The present study aimed at investi...

OBJECTIVES The study presents data concerning occupational exposures among the staff of 5 hospitals in the Małopolska province in 2008-2012, taking into account the frequency and circumstances of exposure formation, occupational groups of hospital workers, as well as diversification of the reported rates in subsequent years between the hospitals and in each of them. An additional objective of t...