Food-borne illness

Food-borne illness

A disease that is transmitted by eating or handling contaminated food.
References in periodicals archive ?
The McHenry County Department of Health wants you to practice safe food handling by keeping "hot things hot" -- greater than 135 degrees Fahrenheit, and "cold things cold" -- less than 41 degrees Fahrenheit, to reduce your risk of a food-borne illness.
Summary: The egg processing machinery helps in reducing the likelihood of food-borne illness like salmonellosis caused by the consumption of contaminated egg products or eggs, thus driving the global egg processing machinery market.
Dr Basheer also advises restaurant owners to be cautious during summers as food-borne illness cases are mostly reported during this time.
Regulating Food-Borne Illness: Investigation, Control and Enforcement (reprint, 2015)
The surfaces were contaminated with a type of bacteria known as Enterobacter aerogenes, a cousin of salmonella, a major cause of food-borne illness.
This book contains science-based, in depth information about causes and prevention of foodborne illness, HACCP plans and active managerial control, cleaning and sanitizing, conducting facility plan reviews, pest control, risk-based inspections, sampling food for laboratory analysis, food defense, responding to food emergencies and food-borne illness outbreaks, and legal aspects of food safety.
Chipotle's food-safety crisis resurfaced early last month when four employees in a suburban Boston outlet (http://www.reuters.com/article/us-chipotle-mexican-health-idUSKCN0WB029) fell ill from an undisclosed food-borne illness. No customers were affected, but the timing couldn't have been worse for a company working fast and hard to repair its reputation.
A Food Standards Agency spokesman said: "Listeria monocytogenes is a bacterium that can cause food-borne illness, particularly among vulnerable groups.
This is due to low levels of listeria monocytogenes - a bacterium that can cause food-borne illness, particularly among vulnerable groups such as pregnant women, unborn and newborn babies, those over 60 years old and anyone with a weakened immune system.
People are nearly 100 times more likely to become sick with a food-borne illness after drinking raw milk than by drinking pasteurized milk, according to a March analysis.
Director of Public Health and Safety Department at DHA's Health Policy and Strategy Sector Dr Wasif Mohammed Alam said it becomes difficult to find out the source of infection when the pathogen causing a food-borne illness outbreak is not diagnosed.

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