Search

La agricultura industrial utiliza numerosos xenobióticos que afectan el microbioma humano, desencadenan disbiosis y comprometen el desarrollo neurológico y neuropsiquiátrico. Por otro lado, hábitos alimentarios ancestrales indican que la diversificación dietética, incluyendo vegetales y proteínas, sin agroquímicos, promueve la salud mental y física además de permitir el equilibrio ambiental. Como solución, se deben combinar los conocimientos ancestrales con la agroecología para salvar la salud humana., A agricultura industrial usa muitos xenobióticos que afetam o microbioma humano, desencadeia disbiose e compromete o desenvolvimento neurológico e neuropsiquiátrico. Em contrapartida, hábitos alimentares ancestrais indicam que a diversificação alimentar, incluindo vegetais e proteínas, isentos de agroquímicos, promovem a saúde mental e física além que viabilizar o equilíbrio no meio ambiente. Como solução deve-se unir o saber ancestral com a Agroecologia para resgatar a saúde humana., Industrial agriculture uses numerous xenobiotics that affect the human microbiome, trigger dysbiosis, and compromise neurological and neuropsychiatric development. On the other hand, ancestral eating habits indicate that dietary diversification, including vegetables and proteins, without agrochemicals, promotes mental and physical health in addition to allowing environmental balance. As a solution, ancestral knowledge must be combined with agroecology to save human health.

La agricultura industrial utiliza numerosos xenobióticos que afectan el microbioma humano, desencadenan disbiosis y comprometen el desarrollo neurológico y neuropsiquiátrico. Por otro lado, hábitos alimentarios ancestrales indican que la diversificación dietética, incluyendo vegetales y proteínas, sin agroquímicos, promueve la salud mental y física además de permitir el equilibrio ambiental. Como solución, se deben combinar los conocimientos ancestrales con la agroecología para salvar la salud humana., A agricultura industrial usa muitos xenobióticos que afetam o microbioma humano, desencadeia disbiose e compromete o desenvolvimento neurológico e neuropsiquiátrico. Em contrapartida, hábitos alimentares ancestrais indicam que a diversificação alimentar, incluindo vegetais e proteínas, isentos de agroquímicos, promovem a saúde mental e física além que viabilizar o equilíbrio no meio ambiente. Como solução deve-se unir o saber ancestral com a Agroecologia para resgatar a saúde humana., Industrial agriculture uses numerous xenobiotics that affect the human microbiome, trigger dysbiosis, and compromise neurological and neuropsychiatric development. On the other hand, ancestral eating habits indicate that dietary diversification, including vegetables and proteins, without agrochemicals, promotes mental and physical health in addition to allowing environmental balance. As a solution, ancestral knowledge must be combined with agroecology to save human health.

La agricultura industrial utiliza numerosos xenobióticos que afectan el microbioma humano, desencadenan disbiosis y comprometen el desarrollo neurológico y neuropsiquiátrico. Por otro lado, hábitos alimentarios ancestrales indican que la diversificación dietética, incluyendo vegetales y proteínas, sin agroquímicos, promueve la salud mental y física además de permitir el equilibrio ambiental. Como solución, se deben combinar los conocimientos ancestrales con la agroecología para salvar la salud humana., A agricultura industrial usa muitos xenobióticos que afetam o microbioma humano, desencadeia disbiose e compromete o desenvolvimento neurológico e neuropsiquiátrico. Em contrapartida, hábitos alimentares ancestrais indicam que a diversificação alimentar, incluindo vegetais e proteínas, isentos de agroquímicos, promovem a saúde mental e física além que viabilizar o equilíbrio no meio ambiente. Como solução deve-se unir o saber ancestral com a Agroecologia para resgatar a saúde humana., Industrial agriculture uses numerous xenobiotics that affect the human microbiome, trigger dysbiosis, and compromise neurological and neuropsychiatric development. On the other hand, ancestral eating habits indicate that dietary diversification, including vegetables and proteins, without agrochemicals, promotes mental and physical health in addition to allowing environmental balance. As a solution, ancestral knowledge must be combined with agroecology to save human health.

Indicator report of the number of reported culture-confirmed cases of salmonellosis in Utah.

The present research focused on the utilization of traditional herbal pathway for the treatment of food poisoning by considering Zingiber officinale as a model drug, since herbal treatment could be more powerful for fast recovery with no harmful side effects. One of the most common health issues encountered during travelling is food poisoning in Asian countries including India, Nepal, Bangladesh and Pakistan which is mainly due to poor sanitation and lack of awareness about proper hygiene. Travelling through railways is more prone to food borne infections that normally results from ingestion of food contaminated by bacteria or toxin produced by bacterial growth. As a preservative measures, there is a need of a broad spectrum antibacterial drugs for bacterial growth inhibition as well as for initiation of strong immune response against bacterial infections. For this purpose, Zingiber officinale derived nanoparticles were examined against species of Staphylococcus aureus, Bacillus cereus, Escherichia coli, Klebsiella pneumoniae and Salmonella abony that are mainly responsible for food poisoning in humans. The particles were characterised by different analytical techniques. The results were interpreted on the basis of minimum inhibitory concentration and agar well diffusion processes.

The present research focused on the utilization of traditional herbal pathway for the treatment of food poisoning by considering Zingiber officinale as a model drug, since herbal treatment could be more powerful for fast recovery with no harmful side effects. One of the most common health issues encountered during travelling is food poisoning in Asian countries including India, Nepal, Bangladesh and Pakistan which is mainly due to poor sanitation and lack of awareness about proper hygiene. Travelling through railways is more prone to food borne infections that normally results from ingestion of food contaminated by bacteria or toxin produced by bacterial growth. As a preservative measures, there is a need of a broad spectrum antibacterial drugs for bacterial growth inhibition as well as for initiation of strong immune response against bacterial infections. For this purpose, Zingiber officinale derived nanoparticles were examined against species of Staphylococcus aureus, Bacillus cereus, Escherichia coli, Klebsiella pneumoniae and Salmonella abony that are mainly responsible for food poisoning in humans. The particles were characterised by different analytical techniques. The results were interpreted on the basis of minimum inhibitory concentration and agar well diffusion processes.

Indicator report of the number of reported culture-confirmed and probable cases of infections caused by Shiga toxinproducing Escherichia coli O157:H7 and non-O157 serogroups per year in Utah.

Indicator report of the number of reported culture-confirmed cases of salmonellosis in Utah.

Indicator report of the number of culture-confirmed cases of campylobacteriosis reported in Utah.

Indicator report of the number of reported culture-confirmed and probable cases of infections caused by Shiga toxinproducing Escherichia coli O157:H7 and non-O157 serogroups per year in Utah.

Indicator report of the number of reported culture-confirmed cases of salmonellosis in Utah.

Indicator report of the number of reported culture-confirmed cases of salmonellosis in Utah.

Indicator report of the number of reported culture-confirmed and probable cases of infections caused by Shiga toxinproducing Escherichia coli O157:H7 and non-O157 serogroups per year in Utah.

Indicator report of the number of reported culture-confirmed and probable cases of infections caused by Shiga toxinproducing Escherichia coli O157:H7 and non-O157 serogroups per year in Utah.

Indicator report of the number of reported culture-confirmed cases of salmonellosis in Utah.

Indicator report of the number of culture-confirmed cases of campylobacteriosis reported in Utah.

Since the opening of the Suez Canal in 1869, a phenomenon of biotic immigration, often reported as ‘Lessepsian migration’, took place from the Red Sea to the Mediterranean Sea. Besides causing huge ecological impacts, this massive invasion has resulted in the introduction of toxic species producing tetrodotoxin (TTX), with associated risks for human health. The subject of this review is the silver checked pufferfish Lagocephalus scelaratus, which has rapidly spread through the eastern Mediterranean and is currently expanding. The aim of this study is to provide a review of the current state of the art regarding the presence of L. sceleratus in the Mediterranean Sea and the related emerging problem of food poisoning risks to European consumers due to the tetrodotoxin contained in this species. In addition, the production of tetrodotoxin in pufferfish, its mechanism of action once ingested, and its potential lethality to humans is discussed. Here we listed 93 reported cases of intoxication and 12 deaths due to the consumption of this species in the Mediterranean Sea. It is clear from this review that the likelihood of catching L. sceleratus in the Mediterranean Sea is increasing and consequently the possibility of it accidentally ending up in the food chain. Possible solutions to this emerging issue are reported and discussed.

The present research focused on the utilization of traditional herbal pathway for the treatment of food poisoning by considering Zingiber officinale as a model drug, since herbal treatment could be more powerful for fast recovery with no harmful side effects. One of the most common health issues encountered during travelling is food poisoning in Asian countries including India, Nepal, Bangladesh and Pakistan which is mainly due to poor sanitation and lack of awareness about proper hygiene. Travelling through railways is more prone to food borne infections that normally results from ingestion of food contaminated by bacteria or toxin produced by bacterial growth. As a preservative measures, there is a need of a broad spectrum antibacterial drugs for bacterial growth inhibition as well as for initiation of strong immune response against bacterial infections. For this purpose, Zingiber officinale derived nanoparticles were examined against species of Staphylococcus aureus, Bacillus cereus, Escherichia coli, Klebsiella pneumoniae and Salmonella abony that are mainly responsible for food poisoning in humans. The particles were characterised by different analytical techniques. The results were interpreted on the basis of minimum inhibitory concentration and agar well diffusion processes.

The present research focused on the utilization of traditional herbal pathway for the treatment of food poisoning by considering Zingiber officinale as a model drug, since herbal treatment could be more powerful for fast recovery with no harmful side effects. One of the most common health issues encountered during travelling is food poisoning in Asian countries including India, Nepal, Bangladesh and Pakistan which is mainly due to poor sanitation and lack of awareness about proper hygiene. Travelling through railways is more prone to food borne infections that normally results from ingestion of food contaminated by bacteria or toxin produced by bacterial growth. As a preservative measures, there is a need of a broad spectrum antibacterial drugs for bacterial growth inhibition as well as for initiation of strong immune response against bacterial infections. For this purpose, Zingiber officinale derived nanoparticles were examined against species of Staphylococcus aureus, Bacillus cereus, Escherichia coli, Klebsiella pneumoniae and Salmonella abony that are mainly responsible for food poisoning in humans. The particles were characterised by different analytical techniques. The results were interpreted on the basis of minimum inhibitory concentration and agar well diffusion processes.

The present research focused on the utilization of traditional herbal pathway for the treatment of food poisoning by considering Zingiber officinale as a model drug, since herbal treatment could be more powerful for fast recovery with no harmful side effects. One of the most common health issues encountered during travelling is food poisoning in Asian countries including India, Nepal, Bangladesh and Pakistan which is mainly due to poor sanitation and lack of awareness about proper hygiene. Travelling through railways is more prone to food borne infections that normally results from ingestion of food contaminated by bacteria or toxin produced by bacterial growth. As a preservative measures, there is a need of a broad spectrum antibacterial drugs for bacterial growth inhibition as well as for initiation of strong immune response against bacterial infections. For this purpose, Zingiber officinale derived nanoparticles were examined against species of Staphylococcus aureus, Bacillus cereus, Escherichia coli, Klebsiella pneumoniae and Salmonella abony that are mainly responsible for food poisoning in humans. The particles were characterised by different analytical techniques. The results were interpreted on the basis of minimum inhibitory concentration and agar well diffusion processes.

Refer to the PDF.

Disease investigation plan for salmonellosis (non-typhoid). Includes information on the disease and epidemiology, public health control measures, and case investigation.

Disease investigation plan about campylobacter. Includes information on the disease and epidemiology, public health control measures, and case investigation.

Disease investigation plan for salmonellosis (non-typhoid). Includes information on the disease and epidemiology, public health control measures, and case investigation.

Disease investigation plan about campylobacter. Includes information on the disease and epidemiology, public health control measures, and case investigation.

Background: Street food vending has become a common means of providing traditional, known and convenient meals to communal eating. It has also become a growing portent as a means of job creation and as a survival mechanism to many affected by job creation decline. Suggestion: There is an influx of food vendors at Gate 2 of the University of Limpopo and there is a need to investigate both the hygiene and safety measures taken by the vendors and the environment they operate in. Methods: The purpose of the study was to observe and identify food safety and hygiene practices by the street vendors. An observational descriptive cross sectional study design and a convenience sampling technique were used as research designs and sampling methods. A questionnaire on food safety and hygiene was used to collect data. Results: The study revealed that all of the street vendors have no form of food safety and hygiene training. The vendors also highlighted the fact that over and above them having no food safety and hygiene knowledge, food safety and hygiene practices such as washing of hands frequently cannot be adhered to because of the time limitations they have to prepare and be ready for customers as quickly as possible. The vendors practise a mixed storage of raw and cooked food in the refrigerators within the refrigerators. Only 30% of the vendors wear protective hand gloves while preparing food. They have running water in the bathroom and on the premises but no soap is provided in the bathroom for hand washing. Conclusion: Even though street food is increasingly gaining popularity and accessibility based on affordability, traditional meals served and accessibility, food safety and hygiene still are a concern and a matter of alarm. Key words: food safety and hygiene, street food vendor, food poisoning, health hazards

Refer to the PDF.

Indicator report of the number of reported culture-confirmed cases of salmonellosis in Utah.

Indicator report of the number of reported culture-confirmed and probable cases of infections caused by Shiga toxinproducing Escherichia coli O157:H7 and non-O157 serogroups per year in Utah.

Indicator report of the number of reported culture-confirmed and probable cases of infections caused by Shiga toxinproducing Escherichia coli O157:H7 and non-O157 serogroups per year in Utah.

Indicator report of the number of reported culture-confirmed cases of salmonellosis in Utah.

Salmonella is one of the most frequently isolated food-borne microorganism. It is a major world-wide public health involvement, accounting for 93.8 million food-borne illnesses and 155,000 deaths per year. The genus Salmonella is a member of the bacterial family Enterobacteriaceae named in recognition of a famous veterinary bacteriologist Daniel E. Salmon (1850 - 1914). The genus consists of more than 2500 serological distinguishable variants in which more than half of them belong to Salmonella enterica subsp. enterica, which accounts for the majority of Salmonella infections in humans. Most of Salmonella serotypes are potentially pathogenic, causing sporadic infections, as well as outbreaks of fatalities, while some are less pathogenic and causing minor infections in both human and most animal species. Preventive measures have been proposed to eliminate the spread of Salmonella infection. While the maintenance of effective food hygiene and water sanitation remain the cornerstones, additional measures such as restriction of indiscriminate use of antibiotics in food animals are important. The aim of this review is to highlight the history, bacterial definition, classification of its species, source of infection and contamination, transmission routes, and finally pathogenesis.

RIVM rapport:Mensen kunnen ziek worden van voedsel. Als twee of meer mensen tegelijk ziek worden na het eten van hetzelfde voedsel, wordt dat een uitbraak door een voedselgerelateerde infectie genoemd. In 2017 waren er, evenals in 2016, meer voedselgerelateerde uitbraken bekend dan in 2015. In 2017 zijn in totaal 666 uitbraken met 2995 zieken gemeld, ten opzichte van 594 uitbraken met 2731 zieken in 2016 en 406 uitbraken en 1850 zieken in 2015. Het is niet duidelijk of het aantal uitbraken daadwerkelijk toeneemt of dat er steeds meer uitbraken worden gemeld. Net als in voorgaande jaren blijft norovirus de belangrijkste veroorzaker van geregistreerde voedselgerelateerde uitbraken, gevolgd door de bacteriën Salmonella en Campylobacter. De cijfers zijn afkomstig van de Nederlandse Voedsel- en Warenautoriteit (NVWA) en de GGD'en. Zij registreren en onderzoeken voedselgerelateerde infecties en vergiftigingen om meer zieken en uitbraken te voorkomen. Daartoe proberen ze vanuit hun eigen werkveld te achterhalen wat de besmettingsbronnen waren en de aard van de ziekteverwekkers. De NVWA onderzoekt het voedsel op ziekteverwekkers en de herkomst en plaats waar het wordt bereid of is verkocht. De GGD richt zich op de personen die hebben blootgestaan aan besmet voedsel en probeert via hen de mogelijke bronnen te herleiden. De meldingen van beide instanties worden samengevoegd en als één geheel geanalyseerd door het RIVM. Deze geïntegreerde aanpak levert inzichten op in oorzaken van voedselgerelateerde uitbraken in Nederland, de mate waarin ze voorkomen en mogelijke veranderingen hierin door de jaren heen. De genoemde getallen zijn evenwel een onderschatting van het werkelijke aantal voedselgerelateerde uitbraken en het aantal zieken. Dit komt onder andere doordat niet iedere zieke naar de huisarts gaat of de NVWA informeert. Ook is niet altijd duidelijk dat besmet voedsel de oorzaak van ziekte is., More outbreaks of food-related infections and food poisoning were recorded in 2017 than in 2016 and 2015. A total of 666 outbreaks affecting 2995 people were reported in 2017, compared to 594 outbreaks and 2731 cases in 2016 and 406 outbreaks and 1850 cases in 2015. It is not clear whether this increase is caused by a genuine rise in food-related outbreaks in the Netherlands or by a higher report rate of outbreaks to the Netherlands Food and Consumer Product Safety Authority (NVWA). As in previous years, norovirus remains the key pathogen causing food-related outbreaks, followed by Salmonella and Campylobacter. The figures come from the Netherlands Food and Consumer Product Safety Authority and the regional and municipal health services. They record and investigate food-related infections and food poisoning to prevent more cases and outbreaks. To do so, they try to get a clear picture within their own field of the contaminated sources and the nature of the pathogens. The Netherlands Food and Consumer Product Safety Authority examines food, the origin of the suspected food and the places it is sold and prepared. The regional and municipal health services focus on people who have been exposed to contaminated food, working back from them to the possible sources. The reports received by both bodies are combined and analysed together by the Centre for Infectious Disease Control at RIVM (the National Institute for Public Health and the Environment). This integral approach provides a picture of the causal factors of food-related outbreaks in the Netherlands, the extent to which they occur and any changes and trends over the years. The figures stated however, are bound to be an understatement of the actual number of food-related outbreaks and the numbers of people affected. This is because not everyone who is ill goes to their GP or informs the Netherlands Food and Consumer Product Safety Authority, and/or it remains unclear whether food was the source of the infection.

Mensen kunnen ziek worden van voedsel. Als twee of meer mensen tegelijk ziek worden na het eten van hetzelfde voedsel, wordt dat een uitbraak door een voedselgerelateerde infectie genoemd. In 2017 waren er, evenals in 2016, meer voedselgerelateerde uitbraken bekend dan in 2015. In 2017 zijn in totaal 666 uitbraken met 2995 zieken gemeld, ten opzichte van 594 uitbraken met 2731 zieken in 2016 en 406 uitbraken en 1850 zieken in 2015. Het is niet duidelijk of het aantal uitbraken daadwerkelijk toeneemt of dat er steeds meer uitbraken worden gemeld. Net als in voorgaande jaren blijft norovirus de belangrijkste veroorzaker van geregistreerde voedselgerelateerde uitbraken, gevolgd door de bacteriën Salmonella en Campylobacter. De cijfers zijn afkomstig van de Nederlandse Voedsel- en Warenautoriteit (NVWA) en de GGD'en. Zij registreren en onderzoeken voedselgerelateerde infecties en vergiftigingen om meer zieken en uitbraken te voorkomen. Daartoe proberen ze vanuit hun eigen werkveld te achterhalen wat de besmettingsbronnen waren en de aard van de ziekteverwekkers. De NVWA onderzoekt het voedsel op ziekteverwekkers en de herkomst en plaats waar het wordt bereid of is verkocht. De GGD richt zich op de personen die hebben blootgestaan aan besmet voedsel en probeert via hen de mogelijke bronnen te herleiden. De meldingen van beide instanties worden samengevoegd en als één geheel geanalyseerd door het RIVM. Deze geïntegreerde aanpak levert inzichten op in oorzaken van voedselgerelateerde uitbraken in Nederland, de mate waarin ze voorkomen en mogelijke veranderingen hierin door de jaren heen. De genoemde getallen zijn evenwel een onderschatting van het werkelijke aantal voedselgerelateerde uitbraken en het aantal zieken. Dit komt onder andere doordat niet iedere zieke naar de huisarts gaat of de NVWA informeert. Ook is niet altijd duidelijk dat besmet voedsel de oorzaak van ziekte is., More outbreaks of food-related infections and food poisoning were recorded in 2017 than in 2016 and 2015. A total of 666 outbreaks affecting 2995 people were reported in 2017, compared to 594 outbreaks and 2731 cases in 2016 and 406 outbreaks and 1850 cases in 2015. It is not clear whether this increase is caused by a genuine rise in food-related outbreaks in the Netherlands or by a higher report rate of outbreaks to the Netherlands Food and Consumer Product Safety Authority (NVWA). As in previous years, norovirus remains the key pathogen causing food-related outbreaks, followed by Salmonella and Campylobacter. The figures come from the Netherlands Food and Consumer Product Safety Authority and the regional and municipal health services. They record and investigate food-related infections and food poisoning to prevent more cases and outbreaks. To do so, they try to get a clear picture within their own field of the contaminated sources and the nature of the pathogens. The Netherlands Food and Consumer Product Safety Authority examines food, the origin of the suspected food and the places it is sold and prepared. The regional and municipal health services focus on people who have been exposed to contaminated food, working back from them to the possible sources. The reports received by both bodies are combined and analysed together by the Centre for Infectious Disease Control at RIVM (the National Institute for Public Health and the Environment). This integral approach provides a picture of the causal factors of food-related outbreaks in the Netherlands, the extent to which they occur and any changes and trends over the years. The figures stated however, are bound to be an understatement of the actual number of food-related outbreaks and the numbers of people affected. This is because not everyone who is ill goes to their GP or informs the Netherlands Food and Consumer Product Safety Authority, and/or it remains unclear whether food was the source of the infection.

RIVM rapport:Mensen kunnen ziek worden van voedsel. Als twee of meer mensen tegelijk ziek worden na het eten van hetzelfde voedsel, wordt dat een uitbraak door een voedselgerelateerde infectie genoemd. In 2017 waren er, evenals in 2016, meer voedselgerelateerde uitbraken bekend dan in 2015. In 2017 zijn in totaal 666 uitbraken met 2995 zieken gemeld, ten opzichte van 594 uitbraken met 2731 zieken in 2016 en 406 uitbraken en 1850 zieken in 2015. Het is niet duidelijk of het aantal uitbraken daadwerkelijk toeneemt of dat er steeds meer uitbraken worden gemeld. Net als in voorgaande jaren blijft norovirus de belangrijkste veroorzaker van geregistreerde voedselgerelateerde uitbraken, gevolgd door de bacteriën Salmonella en Campylobacter. De cijfers zijn afkomstig van de Nederlandse Voedsel- en Warenautoriteit (NVWA) en de GGD'en. Zij registreren en onderzoeken voedselgerelateerde infecties en vergiftigingen om meer zieken en uitbraken te voorkomen. Daartoe proberen ze vanuit hun eigen werkveld te achterhalen wat de besmettingsbronnen waren en de aard van de ziekteverwekkers. De NVWA onderzoekt het voedsel op ziekteverwekkers en de herkomst en plaats waar het wordt bereid of is verkocht. De GGD richt zich op de personen die hebben blootgestaan aan besmet voedsel en probeert via hen de mogelijke bronnen te herleiden. De meldingen van beide instanties worden samengevoegd en als één geheel geanalyseerd door het RIVM. Deze geïntegreerde aanpak levert inzichten op in oorzaken van voedselgerelateerde uitbraken in Nederland, de mate waarin ze voorkomen en mogelijke veranderingen hierin door de jaren heen. De genoemde getallen zijn evenwel een onderschatting van het werkelijke aantal voedselgerelateerde uitbraken en het aantal zieken. Dit komt onder andere doordat niet iedere zieke naar de huisarts gaat of de NVWA informeert. Ook is niet altijd duidelijk dat besmet voedsel de oorzaak van ziekte is., More outbreaks of food-related infections and food poisoning were recorded in 2017 than in 2016 and 2015. A total of 666 outbreaks affecting 2995 people were reported in 2017, compared to 594 outbreaks and 2731 cases in 2016 and 406 outbreaks and 1850 cases in 2015. It is not clear whether this increase is caused by a genuine rise in food-related outbreaks in the Netherlands or by a higher report rate of outbreaks to the Netherlands Food and Consumer Product Safety Authority (NVWA). As in previous years, norovirus remains the key pathogen causing food-related outbreaks, followed by Salmonella and Campylobacter. The figures come from the Netherlands Food and Consumer Product Safety Authority and the regional and municipal health services. They record and investigate food-related infections and food poisoning to prevent more cases and outbreaks. To do so, they try to get a clear picture within their own field of the contaminated sources and the nature of the pathogens. The Netherlands Food and Consumer Product Safety Authority examines food, the origin of the suspected food and the places it is sold and prepared. The regional and municipal health services focus on people who have been exposed to contaminated food, working back from them to the possible sources. The reports received by both bodies are combined and analysed together by the Centre for Infectious Disease Control at RIVM (the National Institute for Public Health and the Environment). This integral approach provides a picture of the causal factors of food-related outbreaks in the Netherlands, the extent to which they occur and any changes and trends over the years. The figures stated however, are bound to be an understatement of the actual number of food-related outbreaks and the numbers of people affected. This is because not everyone who is ill goes to their GP or informs the Netherlands Food and Consumer Product Safety Authority, and/or it remains unclear whether food was the source of the infection.

Indicator report of the number of culture-confirmed cases of campylobacteriosis reported in Utah.

Indicator report of the number of reported culture-confirmed cases of salmonellosis in Utah.

Indicator report of the number of reported culture-confirmed and probable cases of infections caused by Shiga toxinproducing Escherichia coli O157:H7 and non-O157 serogroups per year in Utah.

Food poisoning is a condition that arises from consuming foods that contain toxins, for example: mushrooms, shellfish, pesticides, milk, toxic materials due to food and bacteria decomposition. WHO reports that approximately 70% of diarrhea cases in developing countries are caused by contaminated food that is mostly from food in catering and restaurant. In the United States poisoning cases occur in 20% in restaurants, 3% in the food industry. In Europe the source of contamination is 46% from home, restaurant / hotel (15%), 8% banquet, health facility and canteen respectively 6% and school 5%. Incidence of risk of poisoning increased due to microbial factors, host factors and factors related to diet. In Indonesia through the Drug and Food Control Agency (BPOM) has been inventoried poisoning events through online news in one year. This study aims to determine the trend of food poisoning incidence in various regions in Indonesia 2014 and 2015. By identifying the number of food poisoning events in 2014, identify the causes of poisoning events in 2014, identify the number of incidents of food poisoning in 2015, identify the causes of poisoning events in 2015, Analyzing the trend of food poisoning events in 2014 and 2015. Toxicity identification results in 2014 contained 186 total occurrences. The 2015 poisoning identification results contained 153 total incidents, with various causal factors, ranging from food, natural toxins, pesticides, mixtures, and environmental pollution. Incidence of poisoning in 2014-2015 decreased 28% in one year. In 2014 there were a total of 186 events and by 2015 there were a total of 153 events.

Indicator report of the number of reported culture-confirmed and probable cases of infections caused by Shiga toxinproducing Escherichia coli O157:H7 and non-O157 serogroups per year in Utah.

Indicator report of the number of culture-confirmed cases of campylobacteriosis reported in Utah.

RIVM rapport:Mensen kunnen ziek worden van voedsel. Als twee of meer mensen tegelijk ziek worden na het eten van hetzelfde voedsel, wordt dat een uitbraak door een voedselgerelateerde infectie genoemd. In 2017 waren er, evenals in 2016, meer voedselgerelateerde uitbraken bekend dan in 2015. In 2017 zijn in totaal 666 uitbraken met 2995 zieken gemeld, ten opzichte van 594 uitbraken met 2731 zieken in 2016 en 406 uitbraken en 1850 zieken in 2015. Het is niet duidelijk of het aantal uitbraken daadwerkelijk toeneemt of dat er steeds meer uitbraken worden gemeld. Net als in voorgaande jaren blijft norovirus de belangrijkste veroorzaker van geregistreerde voedselgerelateerde uitbraken, gevolgd door de bacteriën Salmonella en Campylobacter. De cijfers zijn afkomstig van de Nederlandse Voedsel- en Warenautoriteit (NVWA) en de GGD'en. Zij registreren en onderzoeken voedselgerelateerde infecties en vergiftigingen om meer zieken en uitbraken te voorkomen. Daartoe proberen ze vanuit hun eigen werkveld te achterhalen wat de besmettingsbronnen waren en de aard van de ziekteverwekkers. De NVWA onderzoekt het voedsel op ziekteverwekkers en de herkomst en plaats waar het wordt bereid of is verkocht. De GGD richt zich op de personen die hebben blootgestaan aan besmet voedsel en probeert via hen de mogelijke bronnen te herleiden. De meldingen van beide instanties worden samengevoegd en als één geheel geanalyseerd door het RIVM. Deze geïntegreerde aanpak levert inzichten op in oorzaken van voedselgerelateerde uitbraken in Nederland, de mate waarin ze voorkomen en mogelijke veranderingen hierin door de jaren heen. De genoemde getallen zijn evenwel een onderschatting van het werkelijke aantal voedselgerelateerde uitbraken en het aantal zieken. Dit komt onder andere doordat niet iedere zieke naar de huisarts gaat of de NVWA informeert. Ook is niet altijd duidelijk dat besmet voedsel de oorzaak van ziekte is., More outbreaks of food-related infections and food poisoning were recorded in 2017 than in 2016 and 2015. A total of 666 outbreaks affecting 2995 people were reported in 2017, compared to 594 outbreaks and 2731 cases in 2016 and 406 outbreaks and 1850 cases in 2015. It is not clear whether this increase is caused by a genuine rise in food-related outbreaks in the Netherlands or by a higher report rate of outbreaks to the Netherlands Food and Consumer Product Safety Authority (NVWA). As in previous years, norovirus remains the key pathogen causing food-related outbreaks, followed by Salmonella and Campylobacter. The figures come from the Netherlands Food and Consumer Product Safety Authority and the regional and municipal health services. They record and investigate food-related infections and food poisoning to prevent more cases and outbreaks. To do so, they try to get a clear picture within their own field of the contaminated sources and the nature of the pathogens. The Netherlands Food and Consumer Product Safety Authority examines food, the origin of the suspected food and the places it is sold and prepared. The regional and municipal health services focus on people who have been exposed to contaminated food, working back from them to the possible sources. The reports received by both bodies are combined and analysed together by the Centre for Infectious Disease Control at RIVM (the National Institute for Public Health and the Environment). This integral approach provides a picture of the causal factors of food-related outbreaks in the Netherlands, the extent to which they occur and any changes and trends over the years. The figures stated however, are bound to be an understatement of the actual number of food-related outbreaks and the numbers of people affected. This is because not everyone who is ill goes to their GP or informs the Netherlands Food and Consumer Product Safety Authority, and/or it remains unclear whether food was the source of the infection.

Food poisoning is a condition that arises from consuming foods that contain toxins, for example: mushrooms, shellfish, pesticides, milk, toxic materials due to food and bacteria decomposition. WHO reports that approximately 70% of diarrhea cases in developing countries are caused by contaminated food that is mostly from food in catering and restaurant. In the United States poisoning cases occur in 20% in restaurants, 3% in the food industry. In Europe the source of contamination is 46% from home, restaurant / hotel (15%), 8% banquet, health facility and canteen respectively 6% and school 5%. Incidence of risk of poisoning increased due to microbial factors, host factors and factors related to diet. In Indonesia through the Drug and Food Control Agency (BPOM) has been inventoried poisoning events through online news in one year. This study aims to determine the trend of food poisoning incidence in various regions in Indonesia 2014 and 2015. By identifying the number of food poisoning events in 2014, identify the causes of poisoning events in 2014, identify the number of incidents of food poisoning in 2015, identify the causes of poisoning events in 2015, Analyzing the trend of food poisoning events in 2014 and 2015. Toxicity identification results in 2014 contained 186 total occurrences. The 2015 poisoning identification results contained 153 total incidents, with various causal factors, ranging from food, natural toxins, pesticides, mixtures, and environmental pollution. Incidence of poisoning in 2014-2015 decreased 28% in one year. In 2014 there were a total of 186 events and by 2015 there were a total of 153 events.

Indicator report of the number of reported culture-confirmed cases of salmonellosis in Utah.

Ciguatera Fish Poisoning (CFP) is the most frequently reported seafood-toxin illness in the world. It causes substantial human health, social, and economic impacts. The illness produces a complex array of gastrointestinal, neurological and neuropsychological, and cardiovascular symptoms, which may last days, weeks, or months. This paper is a general review of CFP including the human health effects of exposure to ciguatoxins (CTXs), diagnosis, human pathophysiology of CFP, treatment, detection of CTXs in fish, epidemiology of the illness, global dimensions, prevention, future directions, and recommendations for clinicians and patients. It updates and expands upon the previous review of CFP published by Friedman et al. (2008) and addresses new insights and relevant emerging global themes such as climate and environmental change, international market issues, and socioeconomic impacts of CFP. It also provides a proposed universal case definition for CFP designed to account for the variability in symptom presentation across different geographic regions. Information that is important but unchanged since the previous review has been reiterated. This article is intended for a broad audience, including resource and fishery managers, commercial and recreational fishers, public health officials, medical professionals, and other interested parties.

RIVM rapport:In 2016 zijn meer uitbraken van voedselinfecties en -vergiftigingen geregistreerd dan in 2015. Vermoedelijk komt dat doordat er daadwerkelijk meer voedselgerelateerde uitbraken in Nederland waren en/of meer uitbraken bij de NVWA gemeld zijn. In 2016 zijn in totaal 594 uitbraken gemeld met 2731 zieken, ten opzichte van 406 gemelde uitbraken met 1850 zieken in het jaar ervoor. Dit blijkt uit een analyse van de registratiecijfers in 2016 van voedselinfecties en -vergiftigingen. Net als in voorgaande jaren blijft norovirus de belangrijkste veroorzaker van voedselgerelateerde uitbraken, gevolgd door Salmonella en Campylobacter. De cijfers zijn afkomstig van de NVWA en de GGD'en. Zij registreren en onderzoeken voedselinfecties en -vergiftigingen om meer zieken en uitbraken te voorkomen. Daartoe proberen ze vanuit hun eigen werkveld inzicht te krijgen in de besmettingsbronnen en de aard van de ziekteverwekkers. De NVWA onderzoekt het voedsel en de plaats waar het wordt bereid. De GGD richt zich op de personen die hebben blootgestaan aan besmet voedsel en probeert via hen de mogelijke bronnen te herleiden. De meldingen van beide instanties worden samengevoegd en als één geheel geanalyseerd door het Centrum Infectieziektebestrijding van het RIVM. Deze geïntegreerde aanpak levert inzicht op in oorzaken van voedselgerelateerde uitbraken in Nederland, de mate waarin ze voorkomen en mogelijke veranderingen hierin door de jaren heen. De genoemde getallen zijn evenwel een onderschatting van het werkelijke aantal voedselgerelateerde uitbraken en het aantal zieken. Dit komt doordat niet iedere zieke naar de huisarts gaat of de NVWA informeert., More outbreaks of food-related infections and food poisoning were recorded in 2016 than in 2015. This is thought to be caused by a genuine rise in food-related outbreaks in the Netherlands and/or a higher report rate of outbreaks to the Netherlands Food and Consumer Product Safety Authority. A total of 594 outbreaks affecting 2731 people were reported in 2016, as compared to 406 reported outbreaks and 1850 cases the year before. This is revealed by an analysis of the reported figures in 2016 for food infections and food poisoning. As in previous years, norovirus remains the key pathogen causing food-related outbreaks, followed by Salmonella and Campylobacter. The figures come from the Netherlands Food and Consumer Product Safety Authority and the regional and municipal health services. They record and investigate food infections and food poisoning to prevent more cases and outbreaks. To do so, they try to get a clear picture within their own field of the contaminated sources and the nature of the pathogens. The Netherlands Food and Consumer Product Safety Authority examines food and the places it is prepared. The regional and municipal health services focus on people who have been exposed to contaminated food, working back from them to the possible sources. The reports received by both bodies are combined and analysed as a single whole by the Centre for Infectious Disease Control at RIVM (the National Institute for Public Health and the Environment). This integral approach provides a picture of the causal factors of food-related outbreaks in the Netherlands, the extent to which they occur and any changes and trends over the years. The figures stated however, are bound to be an understatement of the actual number of food-related outbreaks and the numbers of people affected. This is because not everyone who is ill goes to their GP or informs the Netherlands Food and Consumer Product Safety Authority.

RIVM rapport:In 2016 zijn meer uitbraken van voedselinfecties en -vergiftigingen geregistreerd dan in 2015. Vermoedelijk komt dat doordat er daadwerkelijk meer voedselgerelateerde uitbraken in Nederland waren en/of meer uitbraken bij de NVWA gemeld zijn. In 2016 zijn in totaal 594 uitbraken gemeld met 2731 zieken, ten opzichte van 406 gemelde uitbraken met 1850 zieken in het jaar ervoor. Dit blijkt uit een analyse van de registratiecijfers in 2016 van voedselinfecties en -vergiftigingen. Net als in voorgaande jaren blijft norovirus de belangrijkste veroorzaker van voedselgerelateerde uitbraken, gevolgd door Salmonella en Campylobacter. De cijfers zijn afkomstig van de NVWA en de GGD'en. Zij registreren en onderzoeken voedselinfecties en -vergiftigingen om meer zieken en uitbraken te voorkomen. Daartoe proberen ze vanuit hun eigen werkveld inzicht te krijgen in de besmettingsbronnen en de aard van de ziekteverwekkers. De NVWA onderzoekt het voedsel en de plaats waar het wordt bereid. De GGD richt zich op de personen die hebben blootgestaan aan besmet voedsel en probeert via hen de mogelijke bronnen te herleiden. De meldingen van beide instanties worden samengevoegd en als één geheel geanalyseerd door het Centrum Infectieziektebestrijding van het RIVM. Deze geïntegreerde aanpak levert inzicht op in oorzaken van voedselgerelateerde uitbraken in Nederland, de mate waarin ze voorkomen en mogelijke veranderingen hierin door de jaren heen. De genoemde getallen zijn evenwel een onderschatting van het werkelijke aantal voedselgerelateerde uitbraken en het aantal zieken. Dit komt doordat niet iedere zieke naar de huisarts gaat of de NVWA informeert., More outbreaks of food-related infections and food poisoning were recorded in 2016 than in 2015. This is thought to be caused by a genuine rise in food-related outbreaks in the Netherlands and/or a higher report rate of outbreaks to the Netherlands Food and Consumer Product Safety Authority. A total of 594 outbreaks affecting 2731 people were reported in 2016, as compared to 406 reported outbreaks and 1850 cases the year before. This is revealed by an analysis of the reported figures in 2016 for food infections and food poisoning. As in previous years, norovirus remains the key pathogen causing food-related outbreaks, followed by Salmonella and Campylobacter. The figures come from the Netherlands Food and Consumer Product Safety Authority and the regional and municipal health services. They record and investigate food infections and food poisoning to prevent more cases and outbreaks. To do so, they try to get a clear picture within their own field of the contaminated sources and the nature of the pathogens. The Netherlands Food and Consumer Product Safety Authority examines food and the places it is prepared. The regional and municipal health services focus on people who have been exposed to contaminated food, working back from them to the possible sources. The reports received by both bodies are combined and analysed as a single whole by the Centre for Infectious Disease Control at RIVM (the National Institute for Public Health and the Environment). This integral approach provides a picture of the causal factors of food-related outbreaks in the Netherlands, the extent to which they occur and any changes and trends over the years. The figures stated however, are bound to be an understatement of the actual number of food-related outbreaks and the numbers of people affected. This is because not everyone who is ill goes to their GP or informs the Netherlands Food and Consumer Product Safety Authority.

Background: The incidence of salmonellosis, a costly foodborne disease, is rising in Australia. Salmonellosis increases during high temperatures and rainfall, and future incidence is likely to rise under climate change. Allocating funding to preventative strategies would be best informed by accurate estimates of salmonellosis costs under climate change and by knowing which population subgroups will be most affected. Objective: We used microsimulation models to estimate the health and economic costs of salmonellosis in Central Queensland under climate change between 2016 and 2036 to inform preventative strategies. Methods: We projected the entire population of Central Queensland to 2036 by simulating births, deaths, and migration, and salmonellosis and two resultant conditions, reactive arthritis and postinfectious irritable bowel syndrome. We estimated salmonellosis risks and costs under baseline conditions and under projected climate conditions for Queensland under the A1FI emissions scenario using composite projections from 6 global climate models (warm with reduced rainfall). We estimated the resulting costs based on direct medical expenditures combined with the value of lost quality-adjusted life years (QALYs) based on willingness-to-pay. Results: Estimated costs of salmonellosis between 2016 and 2036 increased from 456.0 QALYs (95% CI: 440.3, 473.1) and AUD29,900,000 million (95% CI: AUD28,900,000, AUD31,600,000), assuming no climate change, to 485.9 QALYs (95% CI: 469.6, 503.5) and AUD31,900,000 (95% CI: AUD30,800,000, AUD33,000,000) under the climate change scenario.Conclusion:We applied a microsimulation approach to estimate the costs of salmonellosis and its sequelae in Queensland during 2016–2036 under baseline conditions and according to climate change projections. This novel application of microsimulation models demonstrates the models’ potential utility to researchers for examining complex interactions between weather and dis