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Foodborne illness table : bacterial agents
  • Published Date:
    February 2004
  • Language:
    English
Filetype[PDF - 142.86 KB]


Details:
  • Supporting Files:
    No Additional Files
    1. Diagnosis and management of foodborne illnesses; a primer for physicians and other health care professionals
      Corporate Author:
      American Medical Association; American Nurses Association; Centers for Disease Control and Prevention (U.S.); Center for Food Safety and Applied Nutrition (U.S.); United States, Food Safety and Inspection Service.;
      Published:
      April 16, 2004
      Source:
      MMWR. Recommendations and reports : Morbidity and mortality weekly report. Recommendations and reports / Centers for Disease Control. 2004; 53(RR-4):1-33.
      Series:
      MMWR. Recommendations and reports : Morbidity and mortality weekly report. Recommendations and reports ; v. 53 no. RR-4
      Description:
      An earlier edition of this Primer, covering different foodborne illnesses, was published in MMWR in 2001 (MMWR 2001;50[No. RR-2]) and also as a separate publication by the American Medical Association, CDC, the Food and Drug Administration, and the U...
      Status:
      current
      File Type:
      Filetype[PDF - 486.48 KB]
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  1. Foodborne Illness Acquired in the United States—Unspecified Agents
    Personal Author:
    Scallan, Elaine; Griffin, Patricia M.; Angulo, Frederick J.; Tauxe, Robert V.; Hoekstra, Robert M.;
    Published:
    Jan 2011
    Source:
    Emerg Infect Dis. 17(1):16-22.
    Description:
    Each year, 31 major known pathogens acquired in the United States caused an estimated 9.4 million episodes of foodborne illness. Additional episodes of illness were caused by unspecified agents, including known agents with insufficient data to estima...
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    Corporate Author:
    National Center for Emerging and Zoonotic Infectious Diseases (U.S.). Division of Foodborne, Waterborne, and Environmental Diseases.
    Published:
    February 2011
    Description:
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  3. Preventing foodborne illness outbreaks
    Corporate Author:
    National Center for Environmental Health (U.S.)
    Published:
    December 2015
    Description:
    Unlike other organizations fighting foodborne illness, CDC’s National Center for Environmental Health (NCEH) prevents outbreaks by understanding environmental factors that contribute to those outbreaks. : infographic-prev-fio.pdf
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  4. Foodborne illness : frequently asked questions
    Corporate Author:
    Centers for Disease Control and Prevention (U.S.)
    Published:
    January 10, 2005
    Description:
    Foodborne disease is caused by consuming contaminated foods or beverages. Many different disease- causing microbes, or pathogens, can contaminate foods, so there are many different foodborne infections. In addition, poisonous chemicals, or other harm...
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  5. Deaths due to Unknown Foodborne Agents
    Personal Author:
    Frenzen, Paul D.
    Published:
    Sep 2004
    Source:
    Emerg Infect Dis. 10(9):1536-1543.
    Description:
    This study reviews the available evidence on unknown pathogenic agents transmitted in food and examines the methods that have been used to estimate that such agents cause 3,400 deaths per year in the United States. The estimate of deaths was derived ...
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