ライフサイエンスコーパス: foodborne

1 around the proportion of diseases that were foodborne.

2 estimated that 70% of diarrheal diseases are foodborne.

3 3, and assessed the strength of evidence for foodborne acquisition among patients who ate hospital fo

4 ht outbreak reports with strong evidence for foodborne acquisition in a hospital implicated sandwiche

5 Foodborne acquisition of listeriosis among hospitalized

6 zed children produce IgG responses mainly to foodborne allergens, whereas IgE-sensitized children als

7 n whose immune system is more susceptible to foodborne and opportunistic pathogens, climate changes t

8 tions (Epi-Aids) in response to outbreaks of foodborne and other enteric pathogens have identified no

9 Some of the news is not good: new foodborne and swimming pool outbreaks of cyclosporiasis

10 echniques have furthered our knowledge about foodborne and waterborne causes of gastroenteritis, allo

11 laboratory results, and clinical outcome for foodborne and wound botulism patients confirmed by labor

12 a broad array of animal foodborne, vegetable foodborne, and airborne allergenic molecules is profound

13 Foodborne Ascaris infection (12.3 million cases, 95% UI

14 biosensor was tested against four different foodborne associated bacteria (Escherichia coli, Salmone

15 heir efficacy in inactivating representative foodborne bacteria such as Escherichia coli, Salmonella

16 volved in extreme acid resistance in several foodborne bacteria.

17 brown algae being the most effective against foodborne bacteria; (ii) the solvent used in the extract

18 est environment must be followed to minimize foodborne bacterial contamination on fresh produce.

19 Campylobacter jejuni is the leading cause of foodborne bacterial gastroenteritis with contaminated po

20 Campylobacter is the most common cause of foodborne bacterial illness worldwide.

21 e hospitalizations and deaths than any other foodborne bacterial pathogen.

22 monocytogenes is a major intracellular human foodborne bacterial pathogen.

23 reaks of foodborne illnesses have shown that foodborne bacterial pathogens present a significant thre

24 raction method suitable for PCR detection of foodborne bacterial pathogens.

25 is approach may increase the availability of foodborne bacterial toxin diagnostics in regions where t

26 of the disease burden of the most important foodborne bacterial, protozoal, and viral diseases.

27 nd rapid assay will improve preparedness for foodborne botulism and deliberate exposure.

28 Most cases (n = 346 [86%]) were foodborne botulism and most (n = 263 [65%]) were associa

29 Foodborne botulism is a rare and sometimes fatal illness

30 stence of circulating toxin in patients with foodborne botulism is not well characterized.

31 ss the host intestinal epithelial barrier in foodborne botulism is poorly understood.

32 This is the first US foodborne botulism outbreak involving a commercial canne

33 We searched seven databases for reports of foodborne botulism outbreaks published in English from d

34 We performed a systematic review of foodborne botulism outbreaks to describe their clinical

35 For effective responses to foodborne botulism outbreaks, these findings demonstrate

36 ctively, reported 4 possible cases of type A foodborne botulism to the US Centers for Disease Control

37 ted on the clinical course and treatment for foodborne botulism.

38 Unlike in rodents and ruminants, foodborne BSE-associated prions entered the simian CNS v

39 The majority of these infections are foodborne, but many are acquired by contact with animals

40 To measure the global and regional burden of foodborne disease (FBD), the World Health Organization (

41 lla enterica is among the most burdensome of foodborne disease agents.

42 demiology of produce-associated outbreaks of foodborne disease and presents recently acquired knowled

43 noroviruses (HuNoVs) are a leading cause of foodborne disease and severe childhood diarrhea, and the

44 ld Health Organization (WHO) established the Foodborne Disease Burden Epidemiology Reference Group (F

45 The Foodborne Disease Burden Epidemiology Reference Group (F

46 nella spp. in cattle contribute to bacterial foodborne disease for humans.

47 reak, whereas others attempt to estimate all foodborne disease in a country.

48 Considerable burden of foodborne disease is borne by children less than five ye

49 L. monocytogenes, the causative agent of the foodborne disease listeriosis, we performed a genome com

50 Listeriosis is a foodborne disease of significant public health concern t

51 o accurately estimate the economic burden of foodborne disease on society, either in terms of monetar

52 FBDOs reported to CDC Foodborne Disease Outbreak Surveillance System during 20

53 A mean of >/= 1000 foodborne disease outbreaks (FBDOs) causing >/= 20,000 i

54 rrent subtyping methods for the detection of foodborne disease outbreaks have limitations that reduce

55 al episodes globally, the principal cause of foodborne disease outbreaks in the United States, a key

56 Foodborne disease outbreaks of recent years demonstrate

57 Norovirus (NoV) is the predominant cause of foodborne disease outbreaks.

58 chia coli bacteria in food can cause serious foodborne disease outbreaks.

59 ing methods to enhance our ability to detect foodborne disease outbreaks.

60 Recent advances in subtyping of foodborne disease pathogens utilize techniques that iden

61 the National Molecular Subtyping Network for Foodborne Disease Surveillance.

62 d by Listeria monocytogenes, is an important foodborne disease that can be difficult to control and c

63 d against the estimated benefits of reducing foodborne disease to determine net benefits so that gove

64 Studies on the economic burden of foodborne disease vary considerably: some analyze the ef

65 jejuni is the most common cause of bacterial foodborne disease worldwide.

66 Total costs of foodborne disease would be much smaller in the United St

67 Foodborne diseases (FBDs) are a major cause of morbidity

68 Surveillance (COVIS) system and the 10-state Foodborne Diseases Active Surveillance Network (FoodNet)

69 Using data from the Foodborne Diseases Active Surveillance Network (FoodNet)

70 ly observed among sites participating in the Foodborne Diseases Active Surveillance Network (FoodNet)

71 The Foodborne Diseases Active Surveillance Network (FoodNet)

72 d an etiologic agent or food vehicle) in the Foodborne Diseases Active Surveillance Network (FoodNet)

73 infection reported during 1997-2009 via the Foodborne Diseases Active Surveillance Network (FoodNet)

74 The Foodborne Diseases Active Surveillance Network (FoodNet)

75 We mailed 2400 surveys to physicians in 8 Foodborne Diseases Active Surveillance Network (FoodNet)

76 and ethnicity using 2004-2009 data from the Foodborne Diseases Active Surveillance Network (FoodNet)

77 ssess the accuracy of deaths reported to the Foodborne Diseases Active Surveillance Network (FoodNet)

78 This analysis used data from the most recent Foodborne Diseases Active Surveillance Network (FoodNet)

79 We analyzed Foodborne Diseases Active Surveillance Network (FoodNet)

80 The Foodborne Diseases Active Surveillance Network (FoodNet)

81 f human SE infection during 1996-2009 in the Foodborne Diseases Active Surveillance Network (FoodNet)

82 ited States with use of linked data from the Foodborne Diseases Active Surveillance Network (FoodNet)

83 conducted during 2002-2003 in 8 sites of the Foodborne Diseases Active Surveillance Network (FoodNet)

84 The Foodborne Diseases Active Surveillance Network (FoodNet)

85 By using data from the US Foodborne Diseases Active Surveillance Network and other

86 ed by 6 bacterial pathogens monitored by the Foodborne Diseases Active Surveillance Network for which

87 crobial Resistance Monitoring System and the Foodborne Diseases Active Surveillance Network.

88 imicrobial Resistance Monitoring System, and Foodborne Diseases Active Surveillance Network.

89 esponsible for about a third of all cases of foodborne diseases and consequently, its fast detection

90 ly estimate the societal costs for all acute foodborne diseases and their chronic sequelae worldwide,

91 Foodborne diseases are globally important, resulting in

92 Foodborne diseases are important worldwide, resulting in

93 most important causative bacterial agents of foodborne diseases are pathogenic strains of Escherichia

94 Foodborne diseases caused by the consumption of food con

95 Prevention of foodborne diseases depends highly on our ability to cont

96 WHO Foodborne Diseases Epidemiology Reference Group and the

97 step forward in understanding the impact of foodborne diseases globally and regionally.

98 Outbreaks of foodborne diseases have become a global health concern;

99 Foodborne diseases result in a large disease burden, par

100 del to other Salmonella serotypes related to foodborne diseases was also discussed.

101 Of all foodborne diseases, diarrheal and invasive infections du

102 ocus food safety interventions on preventing foodborne diseases, particularly in low- and middle-inco

103 journal articles, and national estimates of foodborne diseases.

104 ning the human health and economic burden of foodborne diseases.

105 157:H7, a widespread pathogen causing severe foodborne diseases.

106 ria identification, assisting the control of foodborne diseases.

107 To protect consumers from deadly foodborne E. coli O157:H7 infection, it is vital to deve

108 Recent foodborne E. coli outbreaks has left a serious concern t

109 Foodborne enteric protozoa, reported elsewhere, resulted

110 odel for defining host responses to invasive foodborne enteropathogens.

111 ses were associated with confirmed or likely foodborne exposure; 2 cases were attributed to wound con

112 gE antibodies to a panel of 4 airborne and 5 foodborne extracts, as well as to Bet v 1, were measured

113 The findings support a new model for how foodborne factors can induce insulin-resistance and prov

114 ions of infections that were estimated to be foodborne from a global expert elicitation.

115 Recognition of foodborne GAS illness is challenging because transmissio

116 myonecrosis), enteritis necroticans, and non-foodborne gastrointestinal infections.

117 nce, mortality, and disease burden due to 31 foodborne hazards.

118 estigations can link geographically separate foodborne hepatitis A outbreaks but have not been used w

119 In 2003, outbreaks of foodborne hepatitis A were reported in multiple states.

120 one of the leading illnesses associated with foodborne hospitalizations and deaths.

121 Campylobacter jejuni, a major foodborne human pathogen, has become increasingly resist

122 Listeria monocytogenes (Lm) causes severe foodborne illness (listeriosis).

123 BACKGROUND & AIMS: Foodborne illness affects 15% of the US population each

124 products sales data and the distribution of foodborne illness case reports.

125 s been associated with numerous outbreaks of foodborne illness caused by strains of Escherichia coli

126 Norovirus was the leading cause of foodborne illness causing 125 million (95% UI 70-251 mil

127 There are an estimated 9.4 million cases of foodborne illness each year.

128 h fruits and vegetables as major vehicles of foodborne illness has led to increased research on mecha

129 accordingly some of the largest outbreaks of foodborne illness have been associated with salad leaves

130 ted 1 million cases of domestically acquired foodborne illness in humans annually in the United State

131 ilobacteriosis is considered the most common foodborne illness in the European Union.

132 Campylobacteriosis, a leading cause of foodborne illness in the United States, was not national

133 Campylobacter is a leading cause of foodborne illness in the United States.

134 ontinuous rise in the number of outbreaks of foodborne illness linked to fresh fruit and vegetables c

135 ts (Juglans regia) have been associated with foodborne illness outbreaks in recent years.

136 Foodborne illness outbreaks resulting from contamination

137 We identified 5 case-control studies from foodborne illness outbreaks that occurred between 2005 a

138 The most frequent causes of foodborne illness were diarrheal disease agents, particu

139 Consumers have a key role in preventing foodborne illness, but differences in the practice of fo

140 opment of a national surveillance system for foodborne illness, newer methods for molecular character

141 obacter jejuni, a leading bacterial cause of foodborne illness, possess strategies to mitigate the to

142 e of the leading bacterial pathogens causing foodborne illness.

143 ontyphoidal Salmonella is a leading cause of foodborne illness.

144 scherichia coli, which are often involved in foodborne illness.

145 g "high-risk" foods commonly associated with foodborne illness: pink hamburger, raw oysters, unpasteu

146 rk is leading investigations of outbreaks of foodborne illnesses and compliance actions with more acc

147 e US food supply has improved; however, many foodborne illnesses and outbreaks occur annually.

148 ted US estimate is that there are 76 million foodborne illnesses annually, resulting in 325,000 hospi

149 The US CDC estimates over 2 million foodborne illnesses are annually caused by 4 major enter

150 ll continue to play a major role in reducing foodborne illnesses by diagnosing and reporting cases an

151 ood companies, the number of seafood-related foodborne illnesses has increased.

152 Recent outbreaks of foodborne illnesses have shown that foodborne bacterial

153 Salmonella causes over a million foodborne illnesses per year in the United States result

154 We synthesized data on the number of foodborne illnesses, sequelae, deaths, and Disability Ad

155 p. caused 96 million (95% UI 52-177 million) foodborne illnesses.

156 nterventions to reduce the disease burden of foodborne illnesses.

157 Listeriosis is a severe foodborne infection and a notifiable disease in France.

158 thogen Listeria monocytogenes Two days after foodborne infection of mice with GFP-expressing L. monoc

159 Listeriosis is a serious foodborne infection that disproportionately affects elde

160 the causative agent of listeriosis, a severe foodborne infection.

161 al burdens in the liver and spleen following foodborne infection.

162 Listeriosis is a serious foodborne infection.

163 xtracellular within the first few days after foodborne infection.

164 Foodborne infections are estimated to affect one in four

165 Moreover, foodborne infections are largely manifested as intestina

166 The role of foodborne infections in the health of the population has

167 FoodNet to follow the epidemiology of select foodborne infections in the United States has been a maj

168 Overall, our knowledge of foodborne infections is advancing rapidly, but new facto

169 ia monocytogenes is a serious cause of human foodborne infections worldwide, which needs spending bil

170 concerns include health-care-associated and foodborne infections--both of which have been targets of

171 intracellular pathogen that causes invasive foodborne infections.

172 gastrointestinal disorders following select foodborne infections.

173 ations for hepatitis A, gastrointestinal and foodborne infectious diseases, vaccine-preventable disea

174 ha/beta) is thought to enhance growth of the foodborne intracellular pathogen Listeria monocytogenes

175 better understand potential contributions of foodborne K. pneumoniae to human clinical infections, we

176 Using a mouse model of foodborne L. monocytogenes infection, a reduced number o

177 The foodborne microaerophilic pathogen, Campylobacter jejuni

178 Foodborne microbes from both diets transiently colonized

179 In antifungal activity tests towards four foodborne mycotoxigenic fungi, Aspergillus flavus, Asper

180 arsenal of technologies employed to control foodborne nontyphoidal Salmonella (NTS), infections have

181 Reports of foodborne NoV and sapovirus outbreaks (n=191) that occur

182 ortance because it causes human illnesses if foodborne or introduced in wounds and as an iatrogenic s

183 tiated) of all Epi-Aids have been related to foodborne or other enteric diseases.

184 It caused a large foodborne outbreak in Singapore and poses both a regiona

185 In this foodborne outbreak of GAS pharyngitis, pasta was implica

186 f multiple Facebook postings suggestive of a foodborne outbreak of Group A Streptococcus (GAS) pharyn

187 t the restaurant caused this unusually large foodborne outbreak of hepatitis A.

188 c food shield for characterizing and tracing foodborne outbreak pathogens back to their sources.

189 lates from seven epidemiologically confirmed foodborne outbreaks and sporadic isolates (not epidemiol

190 n submission if CIDTs are used." Large-scale foodborne outbreaks are a continuing threat to public he

191 From 1998 to 2008, 1229 foodborne outbreaks caused by Bacillus cereus, Clostridi

192 p three Salmonella serotypes associated with foodborne outbreaks from 1995 to 2011 in the United Stat

193 cing E. coli (STEC) associated with numerous foodborne outbreaks in the United States and is an impor

194 We reviewed Alaska records of foodborne outbreaks of botulism that occurred during 195

195 Foodborne outbreaks of Salmonella remain a pressing publ

196 hemorrhagic bacteria responsible for serious foodborne outbreaks that causes diarrhoea, fever and vom

197 Listeria monocytogenes causes foodborne outbreaks that lead to infection in human and

198 nt of causative links to both waterborne and foodborne outbreaks.

199 lso not possible to consider all potentially foodborne parasites (for example Trypanosoma cruzi).

200 The disease burden due to most foodborne parasites is highly focal and results in signi

201 The plethora of foodborne parasites that could be distributed by globali

202 Overall, foodborne parasitic disease, excluding enteric protozoa,

203 of the progress on evaluating the burden of foodborne parasitic diseases that has been generated by

204 % UI 7.40-14.9 million) were the most common foodborne parasitic diseases.

205 ce attribution and provide new insights into foodborne pathogen biology and transmission.

206 luoroquinolones and macrolides, in the major foodborne pathogen Campylobacter is considered a serious

207 Listeria monocytogenes is a foodborne pathogen capable of invading a broad range of

208 agic Escherichia coli (EHEC) is an important foodborne pathogen causing gastroenteritis and more seve

209 terohemorrhagic Escherichia coli (EHEC) is a foodborne pathogen causing hemorrhagic colitis and hemol

210 s identified in C. botulinum and the related foodborne pathogen Clostridium sporogenes that resembled

211 Escherichia coli O157:H7 is a notorious foodborne pathogen due to its low infectious dose and th

212 Shiga toxin 2 (Stx2) from the foodborne pathogen Escherichia coli O157:H7 is encoded o

213 Rapid detection of the foodborne pathogen Escherichia coli O157:H7 is of vital

214 Moreover, virulence protein NleH1 of the foodborne pathogen Escherichia coli strain O157:H7 speci

215 cking, but will also create large amounts of foodborne pathogen genome sequence data, which will be a

216 t mutation in gyrA on the fitness of a major foodborne pathogen in its natural host and suggest that

217 r-case economic burden ($3.3 million) of any foodborne pathogen in the United States.

218 an approach that can be used to characterize foodborne pathogen isolates as part of routine surveilla

219 As a major foodborne pathogen of animal origin, Campylobacter is ex

220 ics has an important role for the success of foodborne pathogen persistence in diverse host niches.

221 tion surrounding farmland is associated with foodborne pathogen prevalence in California's Central Co

222 Listeria monocytogenes is a foodborne pathogen responsible for a number of life-thre

223 herichia coli (EHEC) is a commonly occurring foodborne pathogen responsible for numerous multistate o

224 er; however, we show here that the important foodborne pathogen Salmonella enterica serovar Typhimuri

225 Cronobacter turicensis is an opportunistic foodborne pathogen that can cause a rare but sometimes l

226 rrhagic Escherichia coli O157:H7 (EHEC) is a foodborne pathogen that causes bloody diarrhea and hemol

227 Listeria monocytogenes is a foodborne pathogen that causes life-threatening infectio

228 Listeria monocytogenes is a foodborne pathogen that causes septicemia, meningitis an

229 Listeria monocytogenes is a foodborne pathogen that crosses the intestinal barrier a

230 ibrio parahaemolyticus is an important human foodborne pathogen whose transmission is associated with

231 Helicobacter pullorum is an emerging human foodborne pathogen, and Helicobacter hepaticus is a mous

232 The leading foodborne pathogen, Campylobacter jejuni, can carry mult

233 ed as a transmission vehicle for an emerging foodborne pathogen, Enterobacter sakazakii, resulting in

234 a-mediated adherence to plant tissue for the foodborne pathogen, enterohaemorrhagic Escherichia coli.

235 rom genomic extract at ~10(2)-10(3) cells of foodborne pathogen, Listeria monocytogenes (LM).

236 has an important role in the biology of this foodborne pathogen.

237 tzleri is considered to be an emerging human foodborne pathogen.

238 ptococcus [GBS]) has not been described as a foodborne pathogen.

239 Listeria monocytogenes (Lm) is a major human foodborne pathogen.

240 iscussion for their potential involvement in foodborne pathogenesis and for use in personalized healt

241 eveloped for detection and quantification of foodborne pathogenic bacteria.

242 Yersinia pseudotuberculosis is a foodborne pathogenic bacterium that causes acute gastroi

243 antimicrobial activity against Gram positive foodborne pathogens (Listeria monocytogenes, Bacillus ce

244 Interactions between foodborne pathogens and plants as well among the natural

245 nd applied to detection of a wide variety of foodborne pathogens and protein biomarkers.

246 Foodborne pathogens are a major public health threat and

247 ucing Escherichia coli (STEC) are a group of foodborne pathogens associated with diarrhea, dysentery,

248 Bacterial foodborne pathogens can rapidly respond to changes in th

249 ia coli O157:H7 is one of the most notorious foodborne pathogens causing serious disease at low infec

250 or the rapid and simultaneous testing of the foodborne pathogens E. coli O157:H7 and Salmonella enter

251 he use of antimicrobial compounds to prevent foodborne pathogens from contaminating fresh-cut produce

252 How vegetation removal actually affects foodborne pathogens remains unknown, however.

253 chniques for detection and identification of foodborne pathogens require 5-7 days to complete.

254 etection with low cross reactivity for other foodborne pathogens such as Salmonella Typhimurium, (7%)

255 idge knowledge of the responses of bacterial foodborne pathogens to changing environmental conditions

256 racts and isolates, were evaluated against 5 foodborne pathogens using a broth dilution assay.

257 ks for Salmonella, one of the most prevalent foodborne pathogens worldwide (1-3).

258 es (e.g. the FDA's SNP pipeline for tracking foodborne pathogens).

259 ponse to bacterial infection and shedding of foodborne pathogens, a systematic profiling of miRNAs an

260 ing of the pathogenesis of some of the major foodborne pathogens, especially Salmonella, is advancing

261 m) efficiently and non-thermally inactivates foodborne pathogens, including E. sakazakii, in infant m

262 Enteric foodborne pathogens, such as enterohemorrhagic Escherich

263 ulating QS pathways in a number of human and foodborne pathogens.

264 e detection, biocontrol and biosanitation of foodborne pathogens.

265 the detection, prevention, and treatment of foodborne pathogens.

266 oisture food, raw flour can be a vehicle for foodborne pathogens.

267 ly recognized group of medically significant foodborne pathogens.

268 netic analyses of three different species of foodborne pathogens.

269 igned for potential multiplexed detection of foodborne pathogens.

270 ed for effective capturing of bloodborne and foodborne pathogens.

271 ria monocytogenes, one of the most important foodborne pathogens.

272 veillance and is being implemented for other foodborne pathogens.

273 tivate an array of microorganisms, including foodborne pathogens.

274 rBet v 1, rAln g 1, and rCor a 1.0101) and 7 foodborne PR-10 molecules (rCor a 1.0401, rMal d 1, rPru

275 he IgE response, involved progressively more foodborne PR-10 proteins with frequencies and levels rel

276 lt" IgG response was directed mostly against foodborne PR-10, started often before age 2 years, staye

277 t; does not involve IgE; and is initiated by foodborne PR-10.

278 %) of cases of these parasitic diseases were foodborne, resulting in 76% (95% UI 65%-81%) of the DALY

279 athogen transmitted to humans mainly via the foodborne route.

280 more IFN-beta than did those infected by the foodborne route.

281 data collected from a single culture-proven foodborne Salmonella enteritidis outbreak in 1994, Salmo

282 tified and monitored a single culture-proven foodborne Salmonella enteritidis outbreak that involved

283 Protozoa and helminths, vector-borne, foodborne, soilborne and waterborne transmission routes

284 entrations of BoNT in honey, the most common foodborne source of infant botulism.

285 ost common mode of transmission, followed by foodborne spread.

286 erial pathogen Listeria monocytogenes causes foodborne systemic disease in pregnant women, which can

287 Using the POC system, SEB, a major foodborne toxin, was detected at concentrations as low a

288 million cases, 95% UI 8.29-22.0 million) and foodborne toxoplasmosis (10.3 million cases, 95% UI 7.40

289 million DALYs (95% UI 1.65-2.48 million) and foodborne toxoplasmosis with 825,000 DALYs (95% UI 561,0

290 The foodborne transmission and human health impact of Salmon

291 Foodborne transmission can be prevented by production pr

292 uits and vegetables are the major sources of foodborne transmission for humans.

293 Foodborne transmission of bovine spongiform encephalopat

294 In this study, we compared i.v. and foodborne transmission of L. monocytogenes in mice lacki

295 en, were all observed following i.v. but not foodborne transmission of L. monocytogenes.

296 After foodborne transmission of the facultative intracellular

297 ally assumed to occur by respiratory spread; foodborne transmission should be considered when cluster

298 78 million DALYs (95% UI 2.14-3.61 million), foodborne trematodosis with 2.02 million DALYs (95% UI 1

299 at 2 years of age to a broad array of animal foodborne, vegetable foodborne, and airborne allergenic

300 better methods for combating waterborne and foodborne viral pathogens and further our understanding