Download PDF by Food and Agriculture Organization of the United Nations: Risk Assessments For Salmonella In Eggs And Broiler Chickens
By Food and Agriculture Organization of the United Nations
This quantity includes monographs on threat evaluate of Salmonella in eggs and broiler chickens which have been ready and reviewed by way of a global staff of scientists. in the course of their guidance enter used to be got from a number of overseas fora together with specialist consultations and Codex Alimentarius committee conferences in addition to through public and peer review.The monographs during this quantity include info and technique appropriate to the 4 steps of possibility evaluation - danger identity, publicity overview, threat characterization and hazard characterization - of Salmonella in eggs and broiler chickens.This quantity and others within the Microbiological threat evaluate sequence include info that's worthwhile to chance managers comparable to the Codex Alimentarius, governments and nutrients regulatory businesses scientists nutrition manufacturers and industries and people or associations operating within the region of microbiological dangers in meals their influence on human healthiness and foodstuff exchange and their keep watch over.
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Additional info for Risk Assessments For Salmonella In Eggs And Broiler Chickens (Microbiological Risk Assessment Series)
Inman et al. (1988) noted a positive correlation between duration of gastrointestinal symptoms and duration of joint symptoms. , 1988). An outbreak in Sweden in 1990 involved 113 medical scientists attending a radiology symposium, who were exposed to food contaminated with S. Enteritidis (Locht, Kihlstrom and Lindstrom, 1993), with 108 (96%) developing symptoms of salmonellosis and 17 (15%) of the 108 also developing ReA. 5 years (range: 34–60 years old; Locht, Kihlstrom and Lindstrom, 1993; Smith, 1994).
Illnesses caused by the majority of Salmonella serotypes range from mild to severe gastroenteritis, and in some patients, bacteraemia, septicaemia and a variety of associated longer-term conditions. A wide range of foods has been implicated in foodborne illness due to Salmonella enterica. However, foods of animal origin, especially poultry and poultry products, including eggs, have been consistently implicated in sporadic cases and outbreaks of human salmonellosis. 2 SALMONELLA IN FOODS AND ASSOCIATION WITH ILLNESS Salmonellosis is one of the most frequently reported foodborne diseases worldwide.
Most subjects were treated with an agent to which the organism was susceptible, and therefore the difference in hospitalization rates probably reflected increased virulence of the infecting organism rather than inappropriate choice of treatment. Thus, the data suggest that antimicrobial-resistant strains are somewhat more virulent than susceptible strains, in that they cause more prolonged or more severe illness than do antimicrobial-susceptible strains (Travers and Barza, 2002). Two potentially confounding factors in the study were the host susceptibility in terms of age, and potential differences in virulence between serotypes.
Risk Assessments For Salmonella In Eggs And Broiler Chickens (Microbiological Risk Assessment Series) by Food and Agriculture Organization of the United Nations