General Overview of the Causative Agents of Foodborne Illness
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Keywords

FS099

How to Cite

Schmidt, Ronald H., Renée M. Goodrich, Douglas L. Archer, and Keith R. Schneider. 2003. “General Overview of the Causative Agents of Foodborne Illness: FSHN033/FS099, 2/2003”. EDIS 2003 (6). Gainesville, FL. https://doi.org/10.32473/edis-fs099-2003.

Abstract

This is one in a series of facts sheets targeting the retail and processing sector of food safety. This document is FSHN033, one of a series of the Food Science and Human Nutrition Department, Florida Cooperative Extension Service, IFAS, University of Florida. Publication: February 2003. 

FSHN033/FS099: General Overview of the Causative Agents of Foodborne Illness (ufl.edu)

https://doi.org/10.32473/edis-fs099-2003
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PDF-2003

References

Altekruse, S. F., M. L. Cohen, and D. L. Swerdlow. 1997. Emerging Foodborne Diseases. Emerging Infectious Diseases. 3(3):285-293. https://doi.org/10.3201/eid0303.970304

Archer, D.L. and J. E. Kvenberg. 1985. Incidence and cost of foodborne diarrheal disease in the United States. J. Food Prot. 49:887-894. https://doi.org/10.4315/0362-028X-48.10.887

Centers for Disease Control (CDC) What is FoodNet? http://www.cdc.gov/foodnet/what_is.htm Accessed March 3, 2003.

Council for Agricultural Science and Technol. (CAST) Task Force Report No. 122. Foodborne Pathogens: Risk and Consequences. September 1994.

Institute of Food Technologists (IFT) Expert Report, Emerging Microbiological Food Safety Issues: Implications for Control in the 21st Century. February 2002, Chicago, IL.

Jay, J.M. 2000. Modern Food Microbiology. New York: Aspen Publishers, Inc. https://doi.org/10.1007/978-1-4615-4427-2

Mead, P.S., L. Slutsher, V. Dietz, L.F. McCaig, J.S. Bresee, C. Shapiro, P.M. Griffin and R.V. Tauxe. 1999. Food-Related Illness and Death in the United States. Emerging Infectious Diseases. 5 (5):607-625. https://doi.org/10.3201/eid0505.990502

Robinson, R. K., C.A. Batt and P.D. Patel, (eds.). 2000. Encyclopedia of Food Microbiology. London: Academic Press.

Rodrick, G. E. and R. H. Schmidt. 2003. Physiology and Survival of Foodborne Pathogens in Various Food Systems. In: Food Safety Handbook, R. H. Schmidt and G. E. Rodrick, (eds.). New York: John Wiley & Sons, Inc.

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 4.0 International (CC BY-NC-ND 4.0) license.