Pathogenic bacteria article
Started by Rizwan Ahmed, Nov 17 2009 10:48 AM
dear all,
find attched the file about pathogens.
regards.
RIZ
find attched the file about pathogens.
regards.
RIZ
Attached Files
Recent reports of pathogenic traits in L. innocua and L. welshimeri
Is there a rapid method for quantifying pathogenic bacteria?
Clostridia - acceptable level for pathogenic types?
Bad Bug Book - Foodborne Pathogenic Microorganisms and Natural Toxins
Temperature to kill pathogenic microorganisms
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Dear Riz,
Its an interesting file about pathogens.
Regards,
Jeremy
Its an interesting file about pathogens.
Regards,
Jeremy
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.
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.
well noted point Jean.
RIZ
RIZ
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
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).”