A trend towards the abandonment of obtaining pure culture isolates in frontline laboratories is at a crossroads with the ability of public health agencies to perform their basic mandate of foodborne disease surveillance and response. The implementation of culture-independent diagnostic tests (CIDTs) including nucleic acid and antigen-based assays for acute gastroenteritis is leaving public heal...

While in high-income countries, the majority people die from non-communicable, chronic conditions, nearly 40% of deaths in developing countries are among children under 15 years. Diarrhea is among the top ten leading causes of death and many cases are caused by pathogens transmitted in food and water supplies. This paper introduces major representatives of foodborne parasites and aims to show w...

Early in the 20th century, when food safety was a major concern to the public, two technologies, milk pasteurization and retort canning, were developed, promoted, and virtually canonized as prevention measures against foodborne diseases. Fear of contracting typhoid fever from watered milk and outbreaks of botulism from commercially canned products are now part of the distant past, controlled by...

BACKGROUND What we eat simultaneously impacts our exposure to pathogens, allergens, and contaminants, our nutritional status and body composition, our risks for and the progression of chronic diseases, and other outcomes. Furthermore, what we eat is influenced by a complex web of drivers, including culture, politics, economics, and our built and natural environments. To date, public health init...

BACKGROUND Recently the World Health Organization, Foodborne Disease Burden Epidemiology Reference Group (FERG) estimated that 31 foodborne diseases (FBDs) resulted in over 600 million illnesses and 420,000 deaths worldwide in 2010. Knowing the relative role importance of different foods as exposure routes for key hazards is critical to preventing illness. This study reports the findings of a s...

Editorials 212 Access to sufficient safe food is a basic requirement for human health. Ensuring food safety and security in a highly globalized world presents increasingly difficult, and often under-appreciated challenges, for governments, commercial organizations and individuals alike. The risks of unsafe food are substantial , but can be difficult to quantify. Diarrhoeal diseases – both foodb...

Letters Letters Letters Letters Letters similar to Campylobacter than to Salmonella ratios? The total estimated cases of these illnesses would increase by a factor of 40. The inadequacy of simply applying a Salmonella-based multiplier to the number of cases reported from outbreaks can be demonstrated by applying that multiplier to the total number of cases reported in all foodborne disease outb...

From production through the intake, food hygiene particularly applies to situations and processes that must be followed from consumption guarantee safety of produced. Food contamination may occur throughout butchering or collecting, manufacturing, storage, distribution, transportation, preparation processes. is described as “all circumstances measures required production, processing, clean, hea...

This article analyzes the inspectional data for the food protection program at the Cincinnati Health Department prior to the implementation of a standardization program for food inspections and food inspection training. The main objectives of the authors' study were to assess if current foodborne illness risk factors were associated with different risk classes of food establishments and the rel...