WWW Sites for Foodborne Pathogens and Dissease Characteristics
Food Intoxications
Characteristics of Foodborne Illness Due to Infectious Agents - 1996
Foodborne Illnesses; The Major Illnesses And Pathogens
MMI 350,
Dr Glen Armstrong
Index. Definitions. Clinical terms. Intestinal infections. Global distributions of diarrheal
diseases. GI infections in Canada. Salmonellae. Shigellae. Enterovirulent E.
coli. ETEC. Cholera. EIEC. EPEC. EHEC. Yersinia
Characteristics of Foodborne Illness Due to Infectious Agents - 1996
Environmental
Conditions for Pathogenic Bacterial Growth. Microorganism.
Temp. range for growth. pH range for growth. Min. water activity for growth. Growth
(doubling time). Death rate (90% reduction time) 1. Infective Microorganisms.
Onset, duration, and symptoms
of foodborne illness
Approximations. Associated Onset time Predominant organism to symptoms symptoms or
toxin.
It Must
Have Been Something I Ate
Bacteria That Cause Foodborne Illness
Parasites That Cause Foodborne Illness
Information relevant to outbreaks of bacterial gastroenteritis
Infectious Diarrhea; Classification By Pathophysiologic Mechanisms
Some agents of important food-borne diseases and salient epidemiological features
Hazards and Preventive Measures Guide Food Safety and Inspection Service
