4 documents found, page 1 of 1
Source attribution of human Campylobacter infection: a multi-country model in t...
Thystrup, Cecilie; Brinch, Maja Lykke; Henri, Clementine; Mughini-Gras, Lapo; Franz, Eelco; Wieczorek, Kinga; Gutierrez, MontserratIntroduction: Infections caused by Campylobacter spp. represent a severe threat to public health worldwide. National action plans have included source attribution studies as a way to quantify the contribution of specific sources and understand the dynamic of transmission of foodborne pathogens like Salmonella and Campylobacter. Such information is crucial for implementing targeted intervention. The aim of this ...
Attributable sources of the five most prevalent non-typhoidal Salmonella serova...
Teunis, Gijs; Dallman, Timothy J.; Zajac, Magdalena; Skarżyńska, Magdalena; Petrovska, Liljana; Pista, Ângela; Silveira, Leonor; Clemente, LurdesNon-typhoidal Salmonella is the second most frequently reported zoonotic pathogen in the European Union and European Economic Area. Most human infections are caused by serovars Enteritidis and Typhimurium. Genomic characterisation of Salmonella isolates from humans and animals has become a routine public health surveillance tool in many countries. In this study, the relative contributions of several potential s...
Source attribution of human infection: a multi-country model in the European Union
Thystrup, Cecilie; Brinch, Maja Lykke; Henri, Clementine; Mughini-Gras, Lapo; Franz, Eelco; Wieczorek, Kinga; Gutierrez, MontserratIntroduction: Infections caused by spp. represent a severe threat to public health worldwide. National action plans have included source attribution studies as a way to quantify the contribution of specific sources and understand the dynamic of transmission of foodborne pathogens like and . Such information is crucial for implementing targeted intervention. The aim of this study was to predict the sources of hu...
The efficacy and safety of high-pressure processing of food
Koutsoumanis, Konstantinos; Alvarez-Ordónez, Avelino; Bolton, Declan; Bover-Cid, Sara; Chemaly, Marianne; Davies, Robert; Cesare, Alessandra DeHigh-pressure processing (HPP) is a non-thermal treatment in which, for microbial inactivation, foodsare subjected to isostatic pressures (P) of 400–600 MPa with common holding times (t) from 1.5 to6 min. The main factors that influence the efficacy (log10reduction of vegetative microorganisms) ofHPP when applied to foodstuffs are intrinsic (e.g. water activity and pH), extrinsic (P and t) andmicroorganism-rela...