Preventing Foodborne Illness: Campylobacteriosis
Over 800,000 cases per year of diarrheal disease in the United States were linked to Campylobacter, being ranked No. 4 in the pathogens causing foodborne illnesses. Campylobacter is also responsible for 15% of foodborne illness-related hospitalizations, and 6% of foodborne illness-related deaths. Th...
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| Format: | Article |
| Language: | English |
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The University of Florida George A. Smathers Libraries
2012-08-01
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| Series: | EDIS |
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| Online Access: | https://journals.flvc.org/edis/article/view/120074 |
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| author | Soohyoun Ahn Renée M. Goodrich-Schneider Keith R. Schneider |
| author_facet | Soohyoun Ahn Renée M. Goodrich-Schneider Keith R. Schneider |
| author_sort | Soohyoun Ahn |
| collection | DOAJ |
| description | Over 800,000 cases per year of diarrheal disease in the United States were linked to Campylobacter, being ranked No. 4 in the pathogens causing foodborne illnesses. Campylobacter is also responsible for 15% of foodborne illness-related hospitalizations, and 6% of foodborne illness-related deaths. This revised 5-page fact sheet was written by Soohyoun Ahn, Renée M. Goodrich-Schneider, and Keith R. Schneider, and published by the UF Department of Food Science and Human Nutrition, July 2012.
FSHN032/FS098: Preventing Foodborne Illness: Campylobacteriosis (ufl.edu)
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| format | Article |
| id | doaj-art-1d67d9889b4f4fff89d89fb1cff87545 |
| institution | Kabale University |
| issn | 2576-0009 |
| language | English |
| publishDate | 2012-08-01 |
| publisher | The University of Florida George A. Smathers Libraries |
| record_format | Article |
| series | EDIS |
| spelling | doaj-art-1d67d9889b4f4fff89d89fb1cff875452025-02-08T06:05:48ZengThe University of Florida George A. Smathers LibrariesEDIS2576-00092012-08-0120128Preventing Foodborne Illness: CampylobacteriosisSoohyoun Ahn0Renée M. Goodrich-Schneider1Keith R. Schneider2University of FloridaUniversity of FloridaUniversity of FloridaOver 800,000 cases per year of diarrheal disease in the United States were linked to Campylobacter, being ranked No. 4 in the pathogens causing foodborne illnesses. Campylobacter is also responsible for 15% of foodborne illness-related hospitalizations, and 6% of foodborne illness-related deaths. This revised 5-page fact sheet was written by Soohyoun Ahn, Renée M. Goodrich-Schneider, and Keith R. Schneider, and published by the UF Department of Food Science and Human Nutrition, July 2012. FSHN032/FS098: Preventing Foodborne Illness: Campylobacteriosis (ufl.edu) https://journals.flvc.org/edis/article/view/120074FS098 |
| spellingShingle | Soohyoun Ahn Renée M. Goodrich-Schneider Keith R. Schneider Preventing Foodborne Illness: Campylobacteriosis EDIS FS098 |
| title | Preventing Foodborne Illness: Campylobacteriosis |
| title_full | Preventing Foodborne Illness: Campylobacteriosis |
| title_fullStr | Preventing Foodborne Illness: Campylobacteriosis |
| title_full_unstemmed | Preventing Foodborne Illness: Campylobacteriosis |
| title_short | Preventing Foodborne Illness: Campylobacteriosis |
| title_sort | preventing foodborne illness campylobacteriosis |
| topic | FS098 |
| url | https://journals.flvc.org/edis/article/view/120074 |
| work_keys_str_mv | AT soohyounahn preventingfoodborneillnesscampylobacteriosis AT reneemgoodrichschneider preventingfoodborneillnesscampylobacteriosis AT keithrschneider preventingfoodborneillnesscampylobacteriosis |