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Category: Clinical Microbiology
Appendix: Infections and Intoxications Transmissible by Foodstuffs of Animal Origin, Page 1 of 2
< Previous page | Next page > /docserver/preview/fulltext/10.1128/9781555819262/9781555819262_App02-1.gif /docserver/preview/fulltext/10.1128/9781555819262/9781555819262_App02-2.gifAbstract:
In a recent survey of foodborne illnesses requiring hospitalization, viruses were found as causative agents three times more frequently than bacteria. The death toll of foodborne viral infections, however, is less than one-fifth of the death toll of foodborne bacterial illnesses. Norwalk-like agents are the most important causes of foodborne illness with 23 million cases per year worldwide, followed by rotaviruses, astroviruses, and hepatitis A virus ( Tab. B1 ).
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Important foodborne virus infections
Important foodborne virus infections
Important Bacteria Transmitted by Food 1
Mycotoxins transmitted by animal foodstuffs
Mycotoxins transmitted by animal foodstuffs
Important protozoan infections transmitted by food
Important protozoan infections transmitted by food
Important helminth infections transmitted by food
Important helminth infections transmitted by food
Zoonoses Transmitted to Man by Various Animal Species (Selection)
Zoonoses Transmitted to Man by Various Animal Species (Selection)
Food poisoning from fish consumption
Food poisoning from fish consumption
Intoxications caused by consumption of crustaceans
Intoxications caused by consumption of crustaceans