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Current Opinion in Food Science Volume 39, June 2021, Burden of foodborne diseases: think global, act local - National burden of foodborne disease (FBD) studies are essential to establish food safety as a public health priority, rank diseases, and inform. Introduction Foodborne diseases (FBD) still cause a substantial public health, economic and social burden worldwide.

Current Opinion in Food Science Volume 39, June 2021, Burden of foodborne diseases: think global, act local - National burden of foodborne disease (FBD) studies are essential to establish food safety as a public health priority, rank diseases, and inform

Recognizing the need to measure the burden and distribution of FBD and encourage evidence-informed policies, in 2015 the World Health Organization (WHO) reported the first estimates of global and regional disease burden due to 31 foodborne hazards [1]. Results showed that, each year, 1 out of 10 people get ill from food contaminated with microbial or chemical agents, resulting in 600 million illnesses, 420 000 deaths and the loss of 33 million healthy years of life globally [2•].

While these estimates were crucial to raise awareness, they were the product of an enormous research initiative that faced substantial data gaps. Importantly, they did not offer the precision needed to identify priorities at the national level, and were not always able to make use of all data resources available. BMC PUBLIC HEALTH 16/05/19 Knowledge, attitude and practices among parents regarding food poisoning: a cross-sectional study from Palestine.

EFSA 26/02/19 The European Union summary report on antimicrobial resistance in zoonotic and indicator bacteria from humans, animals and food in 2017. EFSA 30/01/19 Data dictionaries‐guidelines for reporting 2018 data on zoonoses, antimicrobial resistance and food‐borne outbreaks. TOXINS 24/12/18 Toxins in Fermented Foods: Prevalence and Preventions—A Mini Review. 4.1.

TOXINS 24/12/18 Toxins in Fermented Foods: Prevalence and Preventions—A Mini Review

Use of Lactic Acid Bacteria The use of lactic acid bacteria (LAB) to eliminate the mycotoxins in FF is a common practice in various food industries. The strains of Lactobacillus spp., Bifidobacterium spp., Lactococcus spp., Leuconostoc spp., Pediococcus spp., Propionibacterium spp., and Streptococcus spp. have been routinely used to remove the mycotoxins in foods, and these strains are known for their antagonistic and toxin binding ability.

The aflatoxin eradicating ability of LAB strains have been reported recently [58]. An anti-aflatoxin producing Aspergillus spp. activity was reported for the following Lactobacillus strains (Lactobacillus fermentum OYB, L. fermentum RS2, L. plantarum MW, L. plantarum YO, L. brevis WS3, and Lactococcus spp. LAB (Streptococcus lactis and Lactobacillus delbrueckii) mediated fermentation processes reduced the level of spiked fumonisin B1 and zearalenone (ZEA) in fermented maize meal (FMM). 4.2. INTECH 20/12/17 Poisoning - From Specific Toxic Agents to Novel Rapid and Simplified Techniques for Analysis Au sommaire: Food Poisoning Caused by Bacteria (Food Toxins) Open access peer-reviewed Edited Volume From Specific Toxic Agents to Novel Rapid and Simplified Techniques for Analysis This book, which is the result of contributions from a team of international authors, presents a collection of materials that can be categorized into two groups.

The first group of papers deals with clinical toxicology topics including poisoning by anticoagulant rodenticides, food toxins, carbon monoxide, the toxicity of beta-lactam antibiotics, acute neonicotinoid poisoning, occupational risk fac... This book, which is the result of contributions from a team of international authors, presents a collection of materials that can be categorized into two groups. CDC 31/01/17 Guide to Confirming an Etiology in Foodborne Disease Outbreak. Skip directly to A to Z list Skip directly to navigation Skip directly to page options Skip directly to site content Get Email Updates To receive email updates about this page, enter your email address: Related Links CDC Food Safety Foodborne OutbreaksInvestigating OutbreaksConfirming Diagnosis Guide to Confirming an Etiology in Foodborne Disease Outbreak Recommend on Facebook Tweet Report a Foodborne Disease Outbreak Get started >( A foodborne disease outbreak is defined as an incident in which two or more persons experience a similar illness resulting from the ingestion of a common food.* Foodborne disease outbreaks should be reported to CDC’s Enteric Diseases Epidemiology Branch through the National Outbreak Reporting System (NORS)( The following tables provide information about etiologic agents (causes), incubation periods, clinical syndromes, and criteria for confirmation of a case after a foodborne disease outbreak has been identified.

CDC 31/01/17 Guide to Confirming an Etiology in Foodborne Disease Outbreak

File Formats Help: UNIVERSITY OF IDAHO - Webinaire : FOOD TOXICOLOGY. Au sommaire: Lecture 20 - Naturally Occurring Toxicants as Etiologic Agents of Foodborne Disease Exploring the linkage between human foodborne toxicosis and foods. Lecture 1 - Introduction to Food Toxicology Course requirements, motivation for undertaking this course of study.

UNIVERSITY OF IDAHO - Webinaire : FOOD TOXICOLOGY. Au sommaire: Lecture 20 - Naturally Occurring Toxicants as Etiologic Agents of Foodborne Disease Exploring the linkage between human foodborne toxicosis and foods.

Lecture 2 - History of US Food Regulation Historical overview of the interface of food and government. Lecture 3 - Concepts of Toxicology Core concepts in toxicology that form the basis of further study. UNIVERSITY OF GUELPH - SEPT 2015 - Thèse en ligne : Prioritization of Foodborne Hazards Using Disability Adjusted Life Years. Michigan State University Online Master of Science via YOUTUBE 10/12/13 WEBINAIRE en ligne : Foodborne Disease: Hazards, Risks, and Values. Texas Tech University - MAI 2014 - thèse en ligne : FOODBORNE PATHOGEN PERSISTENCE IN THE FOOD PROCESSING ENVIRONMENT. FOOD QUALITY AND PREFERENCE - 2014 - He is worse than I am: The positive outlook of food handlers about foodborne disease.

UNIVERSITY VIENNA 17/07/15 Diarrhoea in cats – Intestinal parasites are common cause. 17.07.2015: Diarrhoea in cats can have several causes, with infections from single-cell intestinal parasites being a common explanation.

UNIVERSITY VIENNA 17/07/15 Diarrhoea in cats – Intestinal parasites are common cause

Researchers from the Vetmeduni Vienna, studied nearly 300 cats in order to assess the presence and prevalence of parasitic species in Austria. The most common causative agents were Giardia. One species of Giardia that was found may also be transmissible to humans. The results of the study were published in the journal Parasitology Research. Barbara Hinney and her colleagues from the Institute for Parasitology at the University of Veterinary Medicine, Vienna, screened 298 faecal samples taken from cats across Austria for single-cell intestinal parasites, so called enteric protozoa. Multi-cat households often affected A significantly higher rate of positive samples was registered in households with more than one cat. Transmission from cats to humans not excluded “We mostly found species of Giardia that occur only in cats.

Persistence-of-foodborne-pathogens-and-their-control-in-primary-and-secondary-food-production-chains_2014_Food-Control. World Journal of Medical Sciences 9 (4): 208-222, 2013 Public Health Importance of Foodborne Pathogens. FSAI - FSAI NEWS JULY/AUGUST 2013 Au sommaire notamment: Genetic Fingerprinting of Foodborne Pathogens. ASPC - 2012 - The External Quality Assurance System of the WHO Global Foodborne Infections Network, 2011.

OMS - AVRIL 2013 - Diarrhoeal disease. OMS - AVRIL 2013 - Diarrhoeal disease. FAO - 2000 - Emerging food-borne diseases: a global responsibility. CRC - 2002 - Foodborne pathogens - Hazards, risk analysis and control (ouvrage de 527 pages) OMS - Microbiologial risk assessment series - 2008 - Exposure assessment of microbiological in food. Texas Tech University - MAI 2014 - thèse en ligne : FOODBORNE PATHOGEN PERSISTENCE IN THE FOOD PROCESSING ENVIRONMENT.