Preventing Foodborne Illness

Preventing Foodborne Illness: Cyclosporiasis

Cyclosporiasis is an intestinal illness caused by the microscopic parasite Cyclospora cayetanensis. People can become infected with Cyclospora by consuming food or water contaminated with the parasite. People living or traveling in countries where cyclosporiasis is endemic may be at increased risk for infection. This 6-page publication is part of the Preventing Foodborne Illness series and describes symptoms and strategies for cyclosporiasis prevention for farmers, restaurants and retailers, and consumers. This major revision was written by Christopher R. Pabst, Jaysankar De, Renée Goodrich-Schneider, and Keith R. Schneider and published by the UF/IFAS Food Science and Human Nutrition Department.
http://edis.ifas.ufl.edu/fs130

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 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 Yersinia in 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

Preventing Foodborne Illness: E coli "The Big Six"

This 7-page fact sheet is one in a series of fact sheets discussing common foodborne pathogens of interest to food handlers, processors, and retailers. It covers the characteristics of, and symptoms caused by, the bacterium E. coli (particularly the “big six” strains), and also details how to minimize the risk of spreading or contracting an E. coli infection. Written by Bruna Bertoldi, Susanna Richardson, Renee Goodrich-Schneider, Ploy Kurdmongkoltham, and Keith R. Schneider and published by the UF/IFAS Department of Food Science and Human Nutrition, January 2018.
http://edis.ifas.ufl.edu/fs233

Preventing Foodborne Illness: Clostridium botulinum

Clostridium botulinum is the bacterium that causes botulism.This seven-page fact sheet describes the different types of botulism, the symptoms of botulism, the foods associated with botulism, and ways to prevent botulism. Written by Keith R. Schneider, Renée M. Goodrich Schneider, Ploy Kurdmongkoltham, and Bruna Bertoldi and published by the Food Science and Human Nutrition Department.
http://edis.ifas.ufl.edu/fs104

Preventing Foodborne Illness Associated with Clostridium perfringens

The bacterium Clostridium perfringens causes one of the most common types of foodborne gastroenteritis in the United States, often referred to as perfringens food poisoning. It is associated with consuming contaminated food that contains great numbers of vegetative cells and spores that will produce toxin inside the intestine. This six-page fact sheet describes the bacterium, outbreaks associated with it, and how to prevent illness from this bacterium. Written by Keith R. Schnedier, Renee Goodrich-Schneider, Ploy Kurdmongkoltham, and Bruna Bertoldi and published by the Food Science and Human Nutrition Department.
http://edis.ifas.ufl.edu/fs101

Preventing Foodborne Illness: E. coli O157:H7

This seven-page fact sheet discusses the common foodborne pathogen E. coli O157:H7, especially as it concerns food handlers, processors and retailers. Written by Keith R. Schneider, Renée Goodrich Schneider, Ploy Kurdmongkoltham, and Bruna Bertoldi and published by the Food Science and Human Nutrition Department.
http://edis.ifas.ufl.edu/fs097

Preventing Foodborne Illness: Typhoid Fever: Salmonella Typhi

Typhoid fever is a blood infection caused by the consumption of food or water contaminated with the bacterium Salmonella enterica.Typhoid fever is easily controlled and relatively uncommon in the United States, but an estimated 21.5 million people per year are affected by typhoid fever in developing nations including regions in Asia, Africa, and South America. Many of the cases of typhoid fever in the United States are acquired through international travel to these regions. This four-page fact sheet explains the causes and symptoms of typhoid fever, as well as describing who is at risk, what foods have commonly been associated with typhoid fever, and how to implement certain sanitation methods to prevent the spread of typhoid fever. Written by Keith R. Schneider, Renée Goodrich Schneider, and Rachael Silverberg, and published by the Food Science and Human Nutrition Department.
http://edis.ifas.ufl.edu/fs125

Preventing Foodborne Illness: Campylobacteriosis

Campylobacteriosis is a gastrointestinal infection caused by bacteria of the genus Campylobacter. These bacteria require low levels of oxygen to survive and have been found in wild birds, poultry, pigs, cattle, domesticated animals, unpasteurized milk, produce, and contaminated water. A part of a series on preventing foodborne illness, this five-page fact sheet describes the Campylobacter bacteria, the causes and symptoms of campylobacteriosis disease, and how to prevent the disease through good sanitation methods and practices for receiving, handling, processing, and storing food products. Written by Soohyoun Ahn, Renée M. Goodrich-Schneider, Rachael Silverberg, and Keith R. Schneider, and published by the Food Science and Human Nutrition Department.
http://edis.ifas.ufl.edu/fs098