Important Facts in Foodborne Diseases ◾ 321
4. From the above survey estimate the most common food type (animal, plant) associated with
foodborne diseases.
5. From the survey in question 4 use one incidence and discuss the symptoms, time of occurrence of symptoms after eating, the likely pathogen, probable source of the pathogen, and
the predisposing factors that caused the disease.
6. Define foodborne intoxication, infection, and toxicoinfection, and give two examples for
each.
7. Discuss why pathogenic bacteria are the predominant agents in foodborne diseases.
8. “Foods of animal origin are more frequently associated with foodborne disease outbreaks.”
Justify or explain the statement.
9. List the possible reasons of higher incidence of foodborne diseases with food served at the
food service establishments.
10. List in order of importance, the five most important contributing factors in the occurrence
of foodborne disease of pathogenic bacterial and viral origin.
11. List the sequence of events in case of a salmonellosis outbreak.
12. Briefly discuss what you have learned from the material in this section.
References
1. Scallan, E., Hoekstra, R.M., Angulo, F.J., Tauxe, R.V., Widdowson, M.A., Roy, S.L., Griffin, P.M. et al.
Foodborne illness acquired in the United States: Major pathogens, Emerg. Infect. Dis., 17, 7–15, 2011.
2. Newell, D.G., Koopmans, M., Verhoef, L., Duizer, E., Aidara-Kane, A., Sprong, H., Kruse, H. et al.
Food-borne diseases: The challenges of 20 years ago still persist while new ones continue to emerge, Int.
J. Food Microbiol., 139, Supplement, S3–S15, 2010.
3. Hanson, L.A., Zahn, E.A., Wild, S.R., Doepfer, D., Scott, J., and Stein, C., Estimating global mortality
from potentially foodborne diseases: An analysis using vital registration data, Population Health Metrics,
10, 2012.
4. Gould, L.H., Mungai, E.A., Johnson, S.D., Richardson, L.C., Williams, I.T., Griffin, P.M., Hall, A.J. et
al. Surveillance for foodborne disease outbreaks–United States, 2009–2010, Morb. Mortal. Wkly. Rep.,
62, 41–47, 2013.
5. Scharff, R., Economic burden from health losses due to foodborne illness in the United States, J. Food
Prot., 75, 123–131, 2012.
6. Zweifel, C. and Stephan, R., Spices and herbs as source of Salmonella-related foodborne diseases, Food
Res. Int., 45, 765–769, 2012.
7. Olaimat, A.N. and Holley, R.A., Factors influencing the microbial safety of fresh produce: A review,
Food Microbiol., 32, 1–19, 2012.
8. Nyachuba, D.G., Foodborne illness: Is it on the rise?, Nutr. Rev., 68, 257–269, 2010.
9. Bean, N.H., Griffin, P.M., Goulding, J.S., and Ivey, C.B., Foodborne disease outbreaks, 5-year summary, 1983–1987, Morb. Mortal. Wkly. Rep., 39, 15–57, 1990.
10. Muehlenbein, M.P., Human-wildlife contact and emerging infectious diseases. In HumanEnvironment
Interactions: Current and Future Directions, Brondızio, E.S. and Moran, E.F., Eds., Springer Science and
Business Media, Dordrecht, Germany, 2013.
11. Scallan, E. and Mahon, B.E., Foodborne diseases active surveillance network (FoodNet) in 2012: A
foundation for food safety in the United States, Clin. Infect. Dis., 54, S381–S384, 2012.
12. CDC, Preliminary FoodNet data on the incidence of infection with pathogens transmitted commonly
through food—10 states, 2009, Morb. Mortal. Wkly. Rep., 59, 418–22, 2010.
4. From the above survey estimate the most common food type (animal, plant) associated with
foodborne diseases.
5. From the survey in question 4 use one incidence and discuss the symptoms, time of occurrence of symptoms after eating, the likely pathogen, probable source of the pathogen, and
the predisposing factors that caused the disease.
6. Define foodborne intoxication, infection, and toxicoinfection, and give two examples for
each.
7. Discuss why pathogenic bacteria are the predominant agents in foodborne diseases.
8. “Foods of animal origin are more frequently associated with foodborne disease outbreaks.”
Justify or explain the statement.
9. List the possible reasons of higher incidence of foodborne diseases with food served at the
food service establishments.
10. List in order of importance, the five most important contributing factors in the occurrence
of foodborne disease of pathogenic bacterial and viral origin.
11. List the sequence of events in case of a salmonellosis outbreak.
12. Briefly discuss what you have learned from the material in this section.
References
1. Scallan, E., Hoekstra, R.M., Angulo, F.J., Tauxe, R.V., Widdowson, M.A., Roy, S.L., Griffin, P.M. et al.
Foodborne illness acquired in the United States: Major pathogens, Emerg. Infect. Dis., 17, 7–15, 2011.
2. Newell, D.G., Koopmans, M., Verhoef, L., Duizer, E., Aidara-Kane, A., Sprong, H., Kruse, H. et al.
Food-borne diseases: The challenges of 20 years ago still persist while new ones continue to emerge, Int.
J. Food Microbiol., 139, Supplement, S3–S15, 2010.
3. Hanson, L.A., Zahn, E.A., Wild, S.R., Doepfer, D., Scott, J., and Stein, C., Estimating global mortality
from potentially foodborne diseases: An analysis using vital registration data, Population Health Metrics,
10, 2012.
4. Gould, L.H., Mungai, E.A., Johnson, S.D., Richardson, L.C., Williams, I.T., Griffin, P.M., Hall, A.J. et
al. Surveillance for foodborne disease outbreaks–United States, 2009–2010, Morb. Mortal. Wkly. Rep.,
62, 41–47, 2013.
5. Scharff, R., Economic burden from health losses due to foodborne illness in the United States, J. Food
Prot., 75, 123–131, 2012.
6. Zweifel, C. and Stephan, R., Spices and herbs as source of Salmonella-related foodborne diseases, Food
Res. Int., 45, 765–769, 2012.
7. Olaimat, A.N. and Holley, R.A., Factors influencing the microbial safety of fresh produce: A review,
Food Microbiol., 32, 1–19, 2012.
8. Nyachuba, D.G., Foodborne illness: Is it on the rise?, Nutr. Rev., 68, 257–269, 2010.
9. Bean, N.H., Griffin, P.M., Goulding, J.S., and Ivey, C.B., Foodborne disease outbreaks, 5-year summary, 1983–1987, Morb. Mortal. Wkly. Rep., 39, 15–57, 1990.
10. Muehlenbein, M.P., Human-wildlife contact and emerging infectious diseases. In HumanEnvironment
Interactions: Current and Future Directions, Brondızio, E.S. and Moran, E.F., Eds., Springer Science and
Business Media, Dordrecht, Germany, 2013.
11. Scallan, E. and Mahon, B.E., Foodborne diseases active surveillance network (FoodNet) in 2012: A
foundation for food safety in the United States, Clin. Infect. Dis., 54, S381–S384, 2012.
12. CDC, Preliminary FoodNet data on the incidence of infection with pathogens transmitted commonly
through food—10 states, 2009, Morb. Mortal. Wkly. Rep., 59, 418–22, 2010.