Preventing Foodborne Illness: Yersiniosis
Yersiniosis is an infectious disease caused by the bacterium Yersinia and is typically associated with the consumption of contaminated food or liquids. Yersiniosis is characterized by common symptoms of gastroenteritis such as abdominal pain and mild fever. The bacterium is prevalent in the environ...
Saved in:
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
The University of Florida George A. Smathers Libraries
2019-04-01
|
| Series: | EDIS |
| Subjects: | |
| Online Access: | https://journals.flvc.org/edis/article/view/106810 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1823868443525382144 |
|---|---|
| author | Christopher R. Pabst Jaysankar De Aswathy Sreedharan Correy Jones Keith R. Schneider |
| author_facet | Christopher R. Pabst Jaysankar De Aswathy Sreedharan Correy Jones Keith R. Schneider |
| author_sort | Christopher R. Pabst |
| collection | DOAJ |
| description |
Yersiniosis is an infectious disease caused by the bacterium Yersinia and is typically associated with the consumption of contaminated food or liquids. Yersiniosis is characterized by common symptoms of gastroenteritis such as abdominal pain and mild fever. The bacterium is prevalent in the environment, enabling it to contaminate water and food systems. Outbreaks of yersiniosis have been associated with improperly pasteurized milk, ready-to-eat salad mix, oysters, and more commonly with consumption of undercooked meals containing pork. Yersiniosis incidents have been reported frequently in Northern Europe, Scandinavia, and Japan, and rarely in the United States. However, the reported low incidence of Yersiniain the US food supply may be underestimated due to the long incubation time and misdiagnosis of patients with Y. enterocolitica infections, along with the inability to identify the source of infection and the fact that only serious cases are reported. This 4-page major revision, written by Christopher Pabst, Jaysankar De, Aswathy Sreedharan, Correy Jones, and Keith R. Schneider and published by the UF/IFAS Food Science and Human Nutrition Department, also describes long-term effects and complications of yersiniosis, members of the population most at risk, and prevention methods.
http://edis.ifas.ufl.edu/fs193
|
| format | Article |
| id | doaj-art-dc8b980d77084e1aa85c2befd791c022 |
| institution | Kabale University |
| issn | 2576-0009 |
| language | English |
| publishDate | 2019-04-01 |
| publisher | The University of Florida George A. Smathers Libraries |
| record_format | Article |
| series | EDIS |
| spelling | doaj-art-dc8b980d77084e1aa85c2befd791c0222025-02-08T05:52:06ZengThe University of Florida George A. Smathers LibrariesEDIS2576-00092019-04-0120192Preventing Foodborne Illness: YersiniosisChristopher R. Pabst0Jaysankar De1Aswathy Sreedharan2Correy Jones3Keith R. Schneider4University of FloridaUniversity of FloridaUniversity of FloridaUniversity of Florida - FSHNUniversity of Florida Yersiniosis is an infectious disease caused by the bacterium Yersinia and is typically associated with the consumption of contaminated food or liquids. Yersiniosis is characterized by common symptoms of gastroenteritis such as abdominal pain and mild fever. The bacterium is prevalent in the environment, enabling it to contaminate water and food systems. Outbreaks of yersiniosis have been associated with improperly pasteurized milk, ready-to-eat salad mix, oysters, and more commonly with consumption of undercooked meals containing pork. Yersiniosis incidents have been reported frequently in Northern Europe, Scandinavia, and Japan, and rarely in the United States. However, the reported low incidence of Yersiniain the US food supply may be underestimated due to the long incubation time and misdiagnosis of patients with Y. enterocolitica infections, along with the inability to identify the source of infection and the fact that only serious cases are reported. This 4-page major revision, written by Christopher Pabst, Jaysankar De, Aswathy Sreedharan, Correy Jones, and Keith R. Schneider and published by the UF/IFAS Food Science and Human Nutrition Department, also describes long-term effects and complications of yersiniosis, members of the population most at risk, and prevention methods. http://edis.ifas.ufl.edu/fs193 https://journals.flvc.org/edis/article/view/106810Yersiniayersiniosisfood safety |
| spellingShingle | Christopher R. Pabst Jaysankar De Aswathy Sreedharan Correy Jones Keith R. Schneider Preventing Foodborne Illness: Yersiniosis EDIS Yersinia yersiniosis food safety |
| title | Preventing Foodborne Illness: Yersiniosis |
| title_full | Preventing Foodborne Illness: Yersiniosis |
| title_fullStr | Preventing Foodborne Illness: Yersiniosis |
| title_full_unstemmed | Preventing Foodborne Illness: Yersiniosis |
| title_short | Preventing Foodborne Illness: Yersiniosis |
| title_sort | preventing foodborne illness yersiniosis |
| topic | Yersinia yersiniosis food safety |
| url | https://journals.flvc.org/edis/article/view/106810 |
| work_keys_str_mv | AT christopherrpabst preventingfoodborneillnessyersiniosis AT jaysankarde preventingfoodborneillnessyersiniosis AT aswathysreedharan preventingfoodborneillnessyersiniosis AT correyjones preventingfoodborneillnessyersiniosis AT keithrschneider preventingfoodborneillnessyersiniosis |