Foodborne pathogens

Foodborne pathogens are causing a great number of diseases with significant effects on human health and economy. The characteristics of the most common pathogenic bacteria (<em<Bacillus cereus</em<, <em<Campylobacter jejuni</em<, <em<Clostridium botulinum</em<, &l...
Ausführliche Beschreibung

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Autor*in:	Thomas Bintsis [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2017

Schlagwörter:	foodborne pathogens pathogenic bacteria pathogenic viruses pathogenic parasites foodborne outbreaks

Übergeordnetes Werk:	In: AIMS Microbiology - AIMS Press, 2016, 3(2017), 3, Seite 529-563
Übergeordnetes Werk:	volume:3 ; year:2017 ; number:3 ; pages:529-563

Links:	Link aufrufen Link aufrufen Link aufrufen Journal toc

DOI / URN:	10.3934/microbiol.2017.3.529

Katalog-ID:	DOAJ021507759

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allfields_unstemmed	10.3934/microbiol.2017.3.529 doi (DE-627)DOAJ021507759 (DE-599)DOAJae3e3cc971f94b2b9c96104d508174a8 DE-627 ger DE-627 rakwb eng QR1-502 Thomas Bintsis verfasserin aut Foodborne pathogens 2017 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Foodborne pathogens are causing a great number of diseases with significant effects on human health and economy. The characteristics of the most common pathogenic bacteria (<em<Bacillus cereus</em<, <em<Campylobacter jejuni</em<, <em<Clostridium botulinum</em<, <em<Clostridium perfringens</em<, <em<Cronobacter sakazakii</em<, <em<Esherichia coli</em<, <em<Listeria monocytogenes</em<, <em<Salmonella</em< spp., <em<Shigella</em< spp., <em<Staphylococccus aureus</em<, <em<Vibrio</em< spp. and <em<Yersinia enterocolitica</em<), viruses (Hepatitis A and Noroviruses) and parasites (<em<Cyclospora cayetanensis</em<, <em<Toxoplasma gondii</em< and <em<Trichinella spiralis</em<), together with some important outbreaks, are reviewed. Food safety management systems based on to classical hazard-based approach has been proved to be inefficient, and risk-based food safety approach is now suggested from leading researchers and organizations. In this context, a food safety management system should be designed in a way to estimate the risks to human health from food consumption and to identify, select and implement mitigation strategies in order to control and reduce these risks. In addition, the application of suitable food safety education programs for all involved people in the production and consumption of foods is suggested. foodborne pathogens pathogenic bacteria pathogenic viruses pathogenic parasites foodborne outbreaks Microbiology In AIMS Microbiology AIMS Press, 2016 3(2017), 3, Seite 529-563 (DE-627)1677587415 (DE-600)2985106-3 24711888 nnns volume:3 year:2017 number:3 pages:529-563 https://doi.org/10.3934/microbiol.2017.3.529 kostenfrei https://doaj.org/article/ae3e3cc971f94b2b9c96104d508174a8 kostenfrei http://www.aimspress.com/microbiology/article/1494/fulltext.html kostenfrei https://doaj.org/toc/2471-1888 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_206 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 3 2017 3 529-563
allfieldsGer	10.3934/microbiol.2017.3.529 doi (DE-627)DOAJ021507759 (DE-599)DOAJae3e3cc971f94b2b9c96104d508174a8 DE-627 ger DE-627 rakwb eng QR1-502 Thomas Bintsis verfasserin aut Foodborne pathogens 2017 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Foodborne pathogens are causing a great number of diseases with significant effects on human health and economy. The characteristics of the most common pathogenic bacteria (<em<Bacillus cereus</em<, <em<Campylobacter jejuni</em<, <em<Clostridium botulinum</em<, <em<Clostridium perfringens</em<, <em<Cronobacter sakazakii</em<, <em<Esherichia coli</em<, <em<Listeria monocytogenes</em<, <em<Salmonella</em< spp., <em<Shigella</em< spp., <em<Staphylococccus aureus</em<, <em<Vibrio</em< spp. and <em<Yersinia enterocolitica</em<), viruses (Hepatitis A and Noroviruses) and parasites (<em<Cyclospora cayetanensis</em<, <em<Toxoplasma gondii</em< and <em<Trichinella spiralis</em<), together with some important outbreaks, are reviewed. Food safety management systems based on to classical hazard-based approach has been proved to be inefficient, and risk-based food safety approach is now suggested from leading researchers and organizations. In this context, a food safety management system should be designed in a way to estimate the risks to human health from food consumption and to identify, select and implement mitigation strategies in order to control and reduce these risks. In addition, the application of suitable food safety education programs for all involved people in the production and consumption of foods is suggested. foodborne pathogens pathogenic bacteria pathogenic viruses pathogenic parasites foodborne outbreaks Microbiology In AIMS Microbiology AIMS Press, 2016 3(2017), 3, Seite 529-563 (DE-627)1677587415 (DE-600)2985106-3 24711888 nnns volume:3 year:2017 number:3 pages:529-563 https://doi.org/10.3934/microbiol.2017.3.529 kostenfrei https://doaj.org/article/ae3e3cc971f94b2b9c96104d508174a8 kostenfrei http://www.aimspress.com/microbiology/article/1494/fulltext.html kostenfrei https://doaj.org/toc/2471-1888 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_206 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 3 2017 3 529-563
allfieldsSound	10.3934/microbiol.2017.3.529 doi (DE-627)DOAJ021507759 (DE-599)DOAJae3e3cc971f94b2b9c96104d508174a8 DE-627 ger DE-627 rakwb eng QR1-502 Thomas Bintsis verfasserin aut Foodborne pathogens 2017 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Foodborne pathogens are causing a great number of diseases with significant effects on human health and economy. The characteristics of the most common pathogenic bacteria (<em<Bacillus cereus</em<, <em<Campylobacter jejuni</em<, <em<Clostridium botulinum</em<, <em<Clostridium perfringens</em<, <em<Cronobacter sakazakii</em<, <em<Esherichia coli</em<, <em<Listeria monocytogenes</em<, <em<Salmonella</em< spp., <em<Shigella</em< spp., <em<Staphylococccus aureus</em<, <em<Vibrio</em< spp. and <em<Yersinia enterocolitica</em<), viruses (Hepatitis A and Noroviruses) and parasites (<em<Cyclospora cayetanensis</em<, <em<Toxoplasma gondii</em< and <em<Trichinella spiralis</em<), together with some important outbreaks, are reviewed. Food safety management systems based on to classical hazard-based approach has been proved to be inefficient, and risk-based food safety approach is now suggested from leading researchers and organizations. In this context, a food safety management system should be designed in a way to estimate the risks to human health from food consumption and to identify, select and implement mitigation strategies in order to control and reduce these risks. In addition, the application of suitable food safety education programs for all involved people in the production and consumption of foods is suggested. foodborne pathogens pathogenic bacteria pathogenic viruses pathogenic parasites foodborne outbreaks Microbiology In AIMS Microbiology AIMS Press, 2016 3(2017), 3, Seite 529-563 (DE-627)1677587415 (DE-600)2985106-3 24711888 nnns volume:3 year:2017 number:3 pages:529-563 https://doi.org/10.3934/microbiol.2017.3.529 kostenfrei https://doaj.org/article/ae3e3cc971f94b2b9c96104d508174a8 kostenfrei http://www.aimspress.com/microbiology/article/1494/fulltext.html kostenfrei https://doaj.org/toc/2471-1888 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_206 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 3 2017 3 529-563
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author	Thomas Bintsis
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title_auth	Foodborne pathogens
abstract	Foodborne pathogens are causing a great number of diseases with significant effects on human health and economy. The characteristics of the most common pathogenic bacteria (<em<Bacillus cereus</em<, <em<Campylobacter jejuni</em<, <em<Clostridium botulinum</em<, <em<Clostridium perfringens</em<, <em<Cronobacter sakazakii</em<, <em<Esherichia coli</em<, <em<Listeria monocytogenes</em<, <em<Salmonella</em< spp., <em<Shigella</em< spp., <em<Staphylococccus aureus</em<, <em<Vibrio</em< spp. and <em<Yersinia enterocolitica</em<), viruses (Hepatitis A and Noroviruses) and parasites (<em<Cyclospora cayetanensis</em<, <em<Toxoplasma gondii</em< and <em<Trichinella spiralis</em<), together with some important outbreaks, are reviewed. Food safety management systems based on to classical hazard-based approach has been proved to be inefficient, and risk-based food safety approach is now suggested from leading researchers and organizations. In this context, a food safety management system should be designed in a way to estimate the risks to human health from food consumption and to identify, select and implement mitigation strategies in order to control and reduce these risks. In addition, the application of suitable food safety education programs for all involved people in the production and consumption of foods is suggested.
abstractGer	Foodborne pathogens are causing a great number of diseases with significant effects on human health and economy. The characteristics of the most common pathogenic bacteria (<em<Bacillus cereus</em<, <em<Campylobacter jejuni</em<, <em<Clostridium botulinum</em<, <em<Clostridium perfringens</em<, <em<Cronobacter sakazakii</em<, <em<Esherichia coli</em<, <em<Listeria monocytogenes</em<, <em<Salmonella</em< spp., <em<Shigella</em< spp., <em<Staphylococccus aureus</em<, <em<Vibrio</em< spp. and <em<Yersinia enterocolitica</em<), viruses (Hepatitis A and Noroviruses) and parasites (<em<Cyclospora cayetanensis</em<, <em<Toxoplasma gondii</em< and <em<Trichinella spiralis</em<), together with some important outbreaks, are reviewed. Food safety management systems based on to classical hazard-based approach has been proved to be inefficient, and risk-based food safety approach is now suggested from leading researchers and organizations. In this context, a food safety management system should be designed in a way to estimate the risks to human health from food consumption and to identify, select and implement mitigation strategies in order to control and reduce these risks. In addition, the application of suitable food safety education programs for all involved people in the production and consumption of foods is suggested.
abstract_unstemmed	Foodborne pathogens are causing a great number of diseases with significant effects on human health and economy. The characteristics of the most common pathogenic bacteria (<em<Bacillus cereus</em<, <em<Campylobacter jejuni</em<, <em<Clostridium botulinum</em<, <em<Clostridium perfringens</em<, <em<Cronobacter sakazakii</em<, <em<Esherichia coli</em<, <em<Listeria monocytogenes</em<, <em<Salmonella</em< spp., <em<Shigella</em< spp., <em<Staphylococccus aureus</em<, <em<Vibrio</em< spp. and <em<Yersinia enterocolitica</em<), viruses (Hepatitis A and Noroviruses) and parasites (<em<Cyclospora cayetanensis</em<, <em<Toxoplasma gondii</em< and <em<Trichinella spiralis</em<), together with some important outbreaks, are reviewed. Food safety management systems based on to classical hazard-based approach has been proved to be inefficient, and risk-based food safety approach is now suggested from leading researchers and organizations. In this context, a food safety management system should be designed in a way to estimate the risks to human health from food consumption and to identify, select and implement mitigation strategies in order to control and reduce these risks. In addition, the application of suitable food safety education programs for all involved people in the production and consumption of foods is suggested.
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