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Foodborne Illness Acquired in the United States—Major Pathogens
Each year, 31 pathogens caused 9.4 million episodes of foodborne illness, resulting in 55,961 hospitalizations and 1,351 deaths.
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Epidemiology of Escherichia coli O157:H7 Outbreaks, United States, 1982–2002
Surveillance data from 350 U.S. outbreaks of Escherichia coli O157:H7 are analyzed.
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Foodborne illness acquired in the United States--unspecified agents.
Each year, 31 major known pathogens acquired in the United States caused an estimated 9.4 million episodes of foodborne illness. Additional episodes of illness were caused by unspecified agents,Expand
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Non-O157 Shiga toxin-producing Escherichia coli infections in the United States, 1983-2002.
BACKGROUND Shiga toxin-producing Escherichia coli (STEC) O157:H7 is a well-recognized cause of bloody diarrhea and hemolytic-uremic syndrome (HUS). Non-O157 STEC contribute to this burden of illnessExpand
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Attribution of Foodborne Illnesses, Hospitalizations, and Deaths to Food Commodities by using Outbreak Data, United States, 1998–2008
Each year, >9 million foodborne illnesses are estimated to be caused by major pathogens acquired in the United States. Preventing these illnesses is challenging because resources are limited andExpand
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Vibrio parahaemolyticus infections in the United States, 1973-1998.
Vibrio parahaemolyticus infections are associated with consumption of raw or undercooked shellfish, contaminated food, and exposure of wounds to warm seawater. Foodborne outbreaks and sporadicExpand
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Escherichia coli O157:H7
Escherichia coli O157 was first identified as a human pathogen in 1982. One of several Shiga toxin-producing serotypes known to cause human illness, the organism probably evolved through horizontalExpand
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Practice guidelines for the management of infectious diarrhea.
The widening array of recognized enteric pathogens and the increasing demand for cost-containment sharpen the need for careful clinical and public health guidelines based on the best evidenceExpand
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Fresh fruit and vegetables as vehicles for the transmission of human pathogens.
Much research into food-borne human pathogens has focused on transmission from foods of animal origin. However, recent investigations have identified fruits and vegetables are the source of manyExpand
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