The Burden of Communicable Diseases in Europe (BCoDE) is a project led and funded by the European Centre for Disease Prevention and Control (ECDC) with the purpose of encouraging and empowering public health experts in the estimation of the impact of communicable diseases expressed in Disability ...
2002. Antimicrobial drug resistance in Salmo- nella: problems and perspectives in food and water-borne infections. FEMS Microbiol. Rev. 26:141-148.E John Threlfall.Antimicrobial drug resistance in salmonella: problems and perspective in food- and water-borne infections. FEMS Microbiology Ecology ....
“So, we have two sets of topics, the importance of food borne diseases, surveillance prevention and control like I just presented on integration for surveillance. And then what are the types of pathogens of food borne pathogens that cause illnesses. And then the other set of topics that rang...
Session on:Food Borne Diseases and Its Prevention Foodborne sicknesses square measure sometimes infectious or toxic in nature and caused by microorganism, viruses, parasites or chemical substances coming into the body through contaminated food or water. Foodborne pathogens will cause severe diarrhoea or ...
consumption of the five food groups typically recommended for daily consumption in food-based dietary guidelines (fruits; vegetables; pulses, nuts or seeds; animal-source foods; and starchy staples), dietary factors that either protect against or increase risk for non-communicable diseases, and unheal...
来源期刊 Canadian Institute of Food Science & Technology Journal 研究点推荐 Food-borne Water-borne Disease 站内活动 0关于我们 百度学术集成海量学术资源,融合人工智能、深度学习、大数据分析等技术,为科研工作者提供全面快捷的学术服务。在这里我们保持学习的态度,不忘初心,砥砺前行。了解更多>>...
dark blue line: APC of ASDR for FBTs in female, * represents P < 0.05, APC annual percentage change, ASDR age-standardized DALY rate, FBTs food-borne trematodiases Full size image Geographical variation and temporal trends in the diseases burden of FBTs at regional and national levels...
Food microbiology is the scientific study of microorganisms, both in food and used for the production of food. This includes microorganisms that contaminate food, as well as those used in its production; for example to produce yoghurt, cheese, beer and wine. ...
"It looks cheap on the supermarket shelves, but its costs are enormous and they're being borne by the healthcare system, by the social care system, by the economy as a whole, and, of course, by the people who are suffering from the diseases that are being caused." ...
below 0.91, although some halophilic bacteria (those able totoleratehighsaltconcentrations) can grow in foods with a water activity lower than 0.75. Growth may be controlled by lowering the water activity—either by adding solutes such assugar, glycerol, and salt or by removing water through...