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Pathogenic bacteria article


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#1 Rizwan Ahmed

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Posted 17 November 2009 - 10:48 AM

dear all,

find attched the file about pathogens.


regards.

RIZ

Attached Files



#2 Kamwenji Njuma

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Posted 17 November 2009 - 11:56 AM

Dear Riz,

Its an interesting file about pathogens.

Regards,
Jeremy



#3 Jean

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Posted 17 November 2009 - 12:44 PM

Thanks Riz for the info.
I wonder why they left out E.coli- the most common agent of many food borne outbreaks in USA when they compiled a table on Food borne disease in US.


Best regards,

J

Only the curious will learn and only the resolute overcome the obstacles to learning. The quest quotient has always excited me more than the intelligence quotient. Eugene S Wilson

#4 Rizwan Ahmed

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Posted 17 November 2009 - 01:19 PM

well noted point Jean.

RIZ



#5 Tony-C

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Posted 18 November 2009 - 01:24 AM

Thanks Riz for the info.
I wonder why they left out E.coli- the most common agent of many food borne outbreaks in USA when they compiled a table on Food borne disease in US.


The original publication appeared in the April 1988 edition of Food Technology.


Regards

Tony

#6 Jean

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Posted 18 November 2009 - 06:04 AM

QUOTE

The original publication appeared in the April 1988 edition of Food Technology.





Regards

Tony



Thanks Tony, I had noticed that but thought may be the below quoted would be more updated (1999).Max no of illnesses reported seems to be more for Salmonella and Campylobacter and only 3% for E.coli.

Hopefully they will update.





“An estimated 76 million cases of foodborne illness occur each

year in the United States, costing between $6.5 and $34.9

billion in medical care and lost productivity (Buzby and

Roberts, 1997; Mead et al., 1999). In the United States, incidence of

foodborne illness is documented through FoodNet, a reporting system

used by public health agencies that captures foodborne illness in over

13% of the population. Of the 10 pathogens tracked by FoodNet,

Salmonella, Campylobacter, and Shigella are responsible for most cases

of foodborne illness. When both the estimated number of cases and

mortality rate are considered for bacterial, viral, and parasitic cases of

foodborne illness, Salmonella causes 31% of food related deaths,

followed by Listeria (28%), Campylobacter (5%), and Escherichia coli

O157:H7 (3%) (Mead et al., 1999).”


Best regards,

J

Only the curious will learn and only the resolute overcome the obstacles to learning. The quest quotient has always excited me more than the intelligence quotient. Eugene S Wilson




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