Keeping foods of animal origin safe

Article Abstract:

Many diseases can be transmitted to humans by eating foods such as dairy products, shellfish, fish, poultry, meat, and eggs. Either the food acts as a medium for bacterial pathogenic growth or the food is just a passive receptor of pathogens. There are ways to minimize the risk of infection.

Care and treatment, Food, Food microbiology, Pathogenic microorganisms, Bacteriology

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Emerging foodborne diseases

Article Abstract:

Foodborne diseases such as salmonellosis and cholera are a threat to both industrialized and developing countries. International trade, microbial adaptation, human behavior and poor food-preparation techniques are factors in the emergence of foodborne diseases.

Disease transmission, Foodborne diseases

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Resurgence of communicable diseases in Europe

Article Abstract:

Communicable diseases, including diphtheria, cholera, malaria, AIDS,sexually transmitted diseases and tuberculosis, began to re-emerge in Europe in the early 1990s. Surveillance, immunization and disease prevention are necessary to help control these diseases.

Europe, Demographic aspects, Communicable diseases

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