Introduction The Connecticut Department of Public Health (DPH), in collaboration with Yale Emerging Infections Program (EIP), receives funding to particpate in the Foodborne Diseases Active Surveillance Network (FoodNet) and Foodborne Disease Centers for Outbreak Response Enhancement (FoodCORE). FoodNet is an active population-based surveillance network that monitors trends for ten enteric dise...

Outbreaks of foodborne diseases related to fresh produce have been increasing in North America and Europe. Viral foodborne pathogens are poorly understood, suffering from insufficient awareness and surveillance due to the limits on knowledge, availability, and costs of related technologies and devices. Current foodborne viruses are emphasized and newly emerging foodborne viruses are beginning t...

Nevertheless, there are many reasons for foodborne disease remaining a global public health challenge. As some diseases are controlled, others emerge as new threats. New agents of risk have occupied the ecological niche of those on which control pressure has been exerted, replacing the previous ones. The proportions of the population who are elderly, immunosuppressed or otherwise disproportiona...

Foodborne disease has been associated with microorganisms like bacteria, fungi, viruses and parasites. Most commonly, the outbreaks take place due to the ingestion of pathogenic bacteria like Salmonella Typhi, Escherichia coli, Staphylococcus aureus, Vibrio cholera, Campylobacter jejuni, and Listeria monocytogenes. The disease usually happens as a result of toxin secretion of the microorganisms...

Pathogenic parasites including helminths and protozoa are responsible for foodborne diseases in developed developing countries. Reports of waterborne protozoan infections very rare. Food zoonotic their transmission stages listed this review it is aimed to give brief information about the food-borne protozoa.

Fever without localizing features, hereafter referred to as fever or febrile illness, is among the most common reasons for persons in low-resource areas to seek health care [1,2]. The nonspecific clinical presentation of many infections that cause fever makes it difficult to distinguish one from another based on clinical history and physical examination alone. Beyond malaria diagnostics, labora...

In 2004, OzFoodNet sites recorded 24,313 notifications of eight potentially foodborne diseases, along with 118 outbreaks of foodborne disease. Overall, reports of both notifications and outbreaks were higher than previous years. The most common sporadic diseases were campylobacteriosis (15,640 cases) and salmonellosis (7842 cases). Reports of sporadic cases of Shiga toxin-producing Escherichia ...

Infectious diseases transmitted by foods have become a major public health concern in recent years. Response by both the food industry and public health and food safety regulatory agencies to new microbiologic health threats and reemerging pathogens in foods has been primarily reactive. The multiplicity of factors and complex interactions involved in the emergence and reemergence of microbial f...