FNH 413 Study Guide - Midterm Guide: Shiga Toxin, Listeria Monocytogenes, Facultative Anaerobic Organism
Document Summary
The public health agency of canada (phac) estimates that each year roughly one in eight canadians (4 million people) get sick due to domestically acquired foodborne diseases. Top 4 pathogens causing domestically acquired foodborne illnesses in. Top 5 pathogens contributing to domestically acquired foodborne illnesses, hospitalizations and death in the u. s. (mc) Surveillance of known pathogens and unspecified agents (mc+ sa) May not be routinely recognized as having a transmission route via food. Microbes, chemicals, and other substances known to be in food that could at some time shown to cause acute illness. Contribution of different food categories to estimated domestically acquired illnesses and death (mc) Foodborne illness source attribution: concept & purpose (mc+ sa) The process of estimating the most common food sources responsible for specific foodborne illness. Multiple sources of data are needed to make attribution estimates. To prevent foodborne illness, food safety regulators, industry, and consumers need to know the major food sources.
