scholarly journals Preventing Foodborne Illness: E. coli “The Big Six”

EDIS ◽  
2018 ◽  
Vol 2018 (1) ◽  
Author(s):  
Bruna Bertoldi ◽  
Susanna Richardson ◽  
Renee Goodrich Schneider ◽  
Ploy Kurdmongkolthan ◽  
Keith R. Schneider
Keyword(s):  
Foodborne Pathogens ◽  
Foodborne Illness ◽  
Human Nutrition ◽  
Food Science ◽  
Food Handlers ◽  
E Coli ◽  
Fact Sheet ◽  
Big Six

This 7-page fact sheet is one in a series of fact sheets discussing common foodborne pathogens of interest to food handlers, processors, and retailers. It covers the characteristics of, and symptoms caused by, the bacterium E. coli (particularly the “big six” strains), and also details how to minimize the risk of spreading or contracting an E. coli infection. Written by Bruna Bertoldi, Susanna Richardson, Renee Goodrich-Schneider, Ploy Kurdmongkoltham, and Keith R. Schneider and published by the UF/IFAS Department of Food Science and Human Nutrition, January 2018. http://edis.ifas.ufl.edu/fs233

scholarly journals Preventing Foodborne Illness: E. coli O157:H7

EDIS ◽  
2020 ◽  
Vol 2017 (2) ◽  
pp. 7
Author(s):  
Keith R. Schneider ◽  
Renée Goodrich Schneider ◽  
Ploy Kurdmongkoltham ◽  
Bruna Bertoldi
Keyword(s):  
Foodborne Pathogen ◽  
Foodborne Illness ◽  
Human Nutrition ◽  
Food Science ◽  
Food Handlers ◽  
E Coli ◽  
Fact Sheet ◽  
The Common

This seven-page fact sheet discusses the common foodborne pathogen E. coli O157:H7, especially as it concerns food handlers, processors and retailers. Written by Keith R. Schneider, Renée Goodrich Schneider, Ploy Kurdmongkoltham, and Bruna Bertoldi and published by the Food Science and Human Nutrition Department.­http://edis.ifas.ufl.edu/fs097 Previous versions: Schneider, Keith, Renée Goodrich-Schneider, Alexandra Chang, and Susanna Richardson. 2013. “Preventing Foodborne Illness: E. Coli O157:H7”. EDIS 2013 (9). https://journals.flvc.org/edis/article/view/121180. Schneider, Keith, Renée Goodrich-Schneider, Michael Hubbard, and Alexandra Chang. 2009. “Preventing Foodborne Illness: E. Coli O157:H7”. EDIS 2009 (10). https://journals.flvc.org/edis/article/view/118205. Schneider, Keith, Renée Goodrich, and Melissa Kirby. 1. “Preventing Foodborne Illness: E. Coli O157:H7”. EDIS 2003 (3). https://journals.flvc.org/edis/article/view/108642.

scholarly journals Preventing Foodborne Illness: E. coli O157:H7

EDIS ◽  
1969 ◽  
Vol 2003 (3) ◽  
Author(s):  
Keith R. Schneider ◽  
Renée M. Goodrich ◽  
Melissa A. Kirby
Keyword(s):  
Foodborne Pathogens ◽  
Cooperative Extension ◽  
Cooperative Extension Service ◽  
Foodborne Illness ◽  
Human Nutrition ◽  
Extension Service ◽  
Food Science ◽  
Food Handlers ◽  
University Of Florida ◽  
E Coli

This is one in a series of fact sheets discussing common foodborne pathogens of interest to food handlers, processors, and retailers.  For related publications, visit http://edis.ifas.ufl.edu/topic_foodborne_illness. This document is FSHN031, one of a series of the Food Science and Human Nutrition Department, Florida Cooperative Extension Service, IFAS, University of Florida. Publication: January 2003. FSHN031/FS097: Preventing Foodborne Illness: E. coli O157:H7 (ufl.edu)

scholarly journals Preventing Foodborne Illness:Listeriosis

EDIS ◽  
1969 ◽  
Vol 2003 (11) ◽  
Author(s):  
Keith R. Schneider ◽  
Renée M. Goodrich ◽  
Dirk Sampath
Keyword(s):  
Foodborne Pathogens ◽  
Cooperative Extension ◽  
Cooperative Extension Service ◽  
Foodborne Illness ◽  
Human Nutrition ◽  
Extension Service ◽  
Food Science ◽  
Publication Date ◽  
Food Handlers ◽  
University Of Florida

This is one in a series of facts sheets discussing common foodborne pathogens of interest to food handlers, processors and retailers. This document is FSHN03-6, one of a series of the Food Science and Human Nutrition Department, Florida Cooperative Extension Service, IFAS, University of Florida. Publication date: June 2003.  FSHN03-6/FS102: Preventing Foodborne Illness: Listeriosis (ufl.edu)

scholarly journals Preventing Foodborne Illness Associated with Clostridium perfringens

EDIS ◽  
1969 ◽  
Vol 2003 (8) ◽  
Author(s):  
Keith R. Schneider ◽  
Renée M. Goodrich ◽  
Dirk M. Sampath
Keyword(s):  
Clostridium Perfringens ◽  
Foodborne Pathogens ◽  
Cooperative Extension Service ◽  
Foodborne Illness ◽  
Human Nutrition ◽  
Extension Service ◽  
Food Science ◽  
Publication Date ◽  
Food Handlers ◽  
University Of Florida

This is one in a series of facts sheets discussing common foodborne pathogens of interest to food handlers, processors and retailers. This document is FSHN035, one of a series of the Food Science and Human Nutrition Department, Florida Cooperative Extension Service, IFAS, University of Florida. Publication date: April 2003. FSHN035/FS101: Preventing Foodborne Illness Associated with Clostridium perfringens (ufl.edu)

scholarly journals Preventing Foodborne Illness: Clostridium botulinum

EDIS ◽  
1969 ◽  
Vol 2005 (1) ◽  
Author(s):  
Keith R. Schneider ◽  
Mickey E. Parish ◽  
Renée M. Goodrich ◽  
Taylor Cookingham
Keyword(s):  
Foodborne Pathogens ◽  
Clostridium Botulinum ◽  
Cooperative Extension ◽  
Cooperative Extension Service ◽  
Foodborne Illness ◽  
Human Nutrition ◽  
Extension Service ◽  
Food Science ◽  
Food Handlers ◽  
University Of Florida

Botulism is caused by the nerve toxins produced by the bacterium Clostridium botulinum, often resulting in a serious paralytic condition that can lead to death. This document is FSHN04-06, one of a series of the Food Science and Human Nutrition Department discussing common foodborne pathogens of interest to food handlers, processors, and retailers; Florida Cooperative Extension Service, Institute of Food and Agricultural Sciences, University of Florida. Date Published: November 2004. FSHN0406/FS104: Preventing Foodborne Illness: Clostridium botulinum (ufl.edu)

scholarly journals Preventing Foodborne Illness: Campylobacteriosis

EDIS ◽  
1969 ◽  
Vol 2003 (3) ◽  
Author(s):  
Keith R. Schneider ◽  
Renée M. Goodrich ◽  
Melissa A. Kirby
Keyword(s):  
Foodborne Pathogens ◽  
Cooperative Extension ◽  
Cooperative Extension Service ◽  
Foodborne Illness ◽  
Human Nutrition ◽  
Extension Service ◽  
Food Science ◽  
Food Handlers ◽  
University Of Florida

This is one in a series of facts sheets discussing common foodborne pathogens of interest to food handlers, processors and retailers. This document is FSHN032, one of a series of the Food Science and Human Nutrition Department, Florida Cooperative Extension Service, IFAS, University of Florida. Publication: January 2003.  FSHN032/FS098: Preventing Foodborne Illness: Campylobacteriosis (ufl.edu)

scholarly journals Preventing Foodborne Illness: Norovirus

EDIS ◽  
2009 ◽  
Vol 2009 (5) ◽  
Author(s):  
Keith R. Schneider ◽  
Renée M. Goodrich-Schneider ◽  
Mike Hubbard ◽  
Rajya Shukla
Keyword(s):  
Foodborne Illness ◽  
Human Nutrition ◽  
Food Science ◽  
Essential Information ◽  
Fact Sheet ◽  
Question And Answer ◽  
Answer Format

Revised! FSHN-05-18, a 4-page fact sheet by Keith R. Schneider, Renée Goodrich Schneider, Mike Hubbard, and Riya Shukla, provides essential information about noroviruses in a question-and-answer format. Includes references. Published by the UF Department of Food Science and Human Nutrition, April 2009. FSHN0518/FS129: Preventing Foodborne Illness: Norovirus (ufl.edu)

scholarly journals Preventing Foodborne Illness: Listeriosis

EDIS ◽  
2013 ◽  
Vol 2013 (4) ◽  
Author(s):  
Keith R. Schneider ◽  
Renée M. Goodrich-Schneider ◽  
Michael A. Hubbard ◽  
Susanna Richardson
Keyword(s):  
United States ◽  
Pregnant Women ◽  
The United States ◽  
Foodborne Illness ◽  
Human Nutrition ◽  
Foodborne Diseases ◽  
Food Science ◽  
Popular Press ◽  
Fact Sheet ◽  
Affected Person

Listeriosis is one of several foodborne diseases that are often reported in the scientific and popular press. In the United States, it affects about 1,600 people every year, with about 270 of those cases resulting in death. It expresses itself in the affected person by means of septicemia, meningitis, and/or encephalitis. Pregnant women who have intrauterine or cervical infections caused by L. monocytogenes in their second or third trimesters may spontaneously abort the fetus or produce a stillbirth. Influenza-type symptoms, which may include continuous fever, usually precede the aforementioned disorders. This 4-page fact sheet was written by Keith R. Schneider, Renée Goodrich-Schneider, Michael A. Hubbard, and Susanna Richardson, and published by the UF Department of Food Science and Human Nutrition, March 2013. http://edis.ifas.ufl.edu/fs102

scholarly journals Preventing Foodborne Illness: Shigellosis

EDIS ◽  
2019 ◽  
Vol 2005 (12) ◽  
Author(s):  
Keith R. Schneider ◽  
Renée M. Goodrich ◽  
Michael J. Mahovic ◽  
Rajya Shukla
Keyword(s):  
Intestinal Mucosa ◽  
Shiga Toxin ◽  
Foodborne Illness ◽  
Human Nutrition ◽  
Food Science ◽  
Tissue Destruction ◽  
Gram Negative ◽  
E Coli

Shigella is a Gram-negative, nonmotile, non-sporeforming, rod-shaped bacterium capable of causing disease in humans. Disease occurs when virulent Shigella organisms are consumed and invade the intestinal mucosa, resulting in tissue destruction. Some Shigella strains produce enterotoxin and Shiga-toxin (very much like the verotoxin of E. coli O157:H7). Shigella poisoning, also known as “shigellosis,” is typically self-limiting, treatable, and most people recover quickly. This document is FSHN05-17, one of a series of the Food Science and Human Nutrition Department, UF/IFAS Extension. Originally published September 2005. FSHN0517/FS128: Preventing Foodborne Illness: Shigellosis (ufl.edu)

scholarly journals Preventing Foodborne Illness: E. coli “The Big Six”

EDIS ◽  
2013 ◽  
Vol 2013 (9) ◽  
Author(s):  
Susanna Richardson ◽  
Renée M. Goodrich-Schneider ◽  
Keith R. Schneider
Keyword(s):  
United States ◽  
Digestive System ◽  
The United States ◽  
Foodborne Illness ◽  
Severe Illness ◽  
Food Science ◽  
E Coli ◽  
Healthy Humans ◽  
Big Six ◽  
The U.S

Escherichia coli is a bacterium usually found in the digestive system of healthy humans and animals and transmitted through fecal contamination. There are hundreds of known E. coli strains, with E. coli O157:H7 being the most widely recognized because of the severe illness it causes. In addition to E. coli O157:H7, the U.S. Food and Drug Administration has identified six serogroups (or “strains”), known as the “big six,” which includes E. coli O26, O45, O103, O111, O121, and O145. These are the most commonly seen types of E. coli found in food in the United States that are not O157:H7, and they cause approximately 37,000 cases per year in the United States. This 5-page fact sheet was written by Susanna Richardson, Renée Goodrich Schneider, and Keith R. Schneider, and published by the UF Department of Food Science and Human Nutrition, October 2013. http://edis.ifas.ufl.edu/fs233

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