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Relevant bibliographies by topics / Food poisoning

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Books
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Academic literature on the topic 'Food poisoning'

Author: Grafiati

Published: 4 June 2021

Last updated: 25 July 2025

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Journal articles on the topic "Food poisoning"

1

FA, Shaltout. "Hazards Causing Human Food Poisoning." Food Science & Nutrition Technology 9, no. 1 (2024): 1–7. http://dx.doi.org/10.23880/fsnt-16000336.

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For confirming suitability of food products for human consumption it should be evaluated for hazards causing human food poisoning as microbial, fungal and parasitic contamination. Consumption of infected food products containing hazards causing human food poisoning could affect human health and lead to spread of pathogens. A hazard causing human food poisoning as Salmonella spp. is pathogenic to human when consumed via contaminated food. Human food poisoning, also called foodborne illness, is an infection or irritation of the digestive tract that spreads through food or drinks. Hazards causing

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Shewmake, Roger A., and Bonnie Dillon. "Food poisoning." Postgraduate Medicine 103, no. 6 (1998): 125–36. http://dx.doi.org/10.3810/pgm.1998.06.509.

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Tan, Sandra Ming Pow. "Food poisoning." InnovAiT: Education and inspiration for general practice 15, no. 4 (2022): 226–32. http://dx.doi.org/10.1177/17557380211073346.

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Food poisoning is an illness caused by ingestion of contaminated food or drink. Contamination can be caused by bacteria or viruses, and less often by parasites or chemicals. According to a report released by the Food Standards Agency, the estimated number of food-borne disease-related cases that occurred in 2018 was 2 400 000, costing the economy an estimate of £9.1 billion. Of these cases, more than 200 000 visited their general practitioner, with around 15 000 ending up in hospital. This article gives an overview of the clinical manifestation, aetiology and management of this very common con

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Ryu, Chang-Beom, and Moon-Sung Lee. "Food poisoning." Journal of the Korean Medical Association 54, no. 6 (2011): 617. http://dx.doi.org/10.5124/jkma.2011.54.6.617.

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Lee, Choong-ki. "Food Poisoning." Journal of the Korean Medical Association 41, no. 5 (1998): 542. http://dx.doi.org/10.5124/jkma.1998.41.5.542.

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Kim, Nung Soo. "Food Poisoning." Journal of the Korean Medical Association 42, no. 7 (1999): 641. http://dx.doi.org/10.5124/jkma.1999.42.7.641.

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Fisher, Pam, and Julie Hartshorn. "Food Poisoning." Practice Nursing 10, no. 3 (1999): 35–39. http://dx.doi.org/10.12968/pnur.1999.10.3.35.

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Lawrence, David T., Stephen G. Dobmeier, Laura K. Bechtel, and Christopher P. Holstege. "Food Poisoning." Emergency Medicine Clinics of North America 25, no. 2 (2007): 357–73. http://dx.doi.org/10.1016/j.emc.2007.02.014.

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Ecobichon, D. "Food poisoning." Food Research International 26, no. 4 (1993): 313–14. http://dx.doi.org/10.1016/0963-9969(93)90035-h.

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Kipps, Michael. "FOOD POISONING." Nutrition & Food Science 91, no. 4 (1991): 6–7. http://dx.doi.org/10.1108/eum0000000000935.

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Dissertations / Theses on the topic "Food poisoning"

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North, Richard Anthony Edward. "The quality of public sector food poisoning surveillance in England and Wales with specific reference to salmonella food poisoning." Thesis, Leeds Beckett University, 1995. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.523484.

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Hennekinne, Jacques-Antoine. "Innovative approaches to improve staphylococcal food poisoning characterization." Phd thesis, AgroParisTech, 2009. http://pastel.archives-ouvertes.fr/pastel-00005863.

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Les toxi-infections alimentaires collectives staphylococciques représentent ces dernières années en France la seconde cause de toxi-infections alimentaires bactériennes. Ces dernières sont dues à l'ingestion de toxines préformées dans les aliments : les entérotoxines. Actuellement, une vingtaine d'entérotoxines (SEA àSElV) ont été décrites dans la littérature ; parmi celles-ci, toutes possédent une activité superantigéniques mais seules quelques unes possèdent une activité émétique prouvée et présentent donc un risque sanitaire pour le consommateur. Deux problèmes majeurs se posent pour confir

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Worsfold, Denise. "An evaluation of domestic food hygiene and food preparation practices." Thesis, Open University, 1994. http://oro.open.ac.uk/57506/.

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The aim of this investigation was to evaluate the hygiene of domestic food preparation practices. The traditional survey approach used to study this behaviour has problems of interpretation and verification. In this study direct observation, supplemented with food temperature measurements was used to gather information for the purpose of developing an understanding of the causes of domestic food poisoning. The food handling practices of 108 people preparing foods commonly implicated in outbreaks of food poisoning were analysed. A HACCP approach was employed and a standard measure of hygienic f

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Mutsaers, Barbara Rosalia Hillegonda. "Food poisoning and other food hazards : risk perceptions and implications for risk communication." Thesis, University of Reading, 1996. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.306894.

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Chan, Hon-wing, and 陳漢榮. "Food poisoning outbreaks in Hong Kong resulting from shellfish contamination." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 1996. http://hub.hku.hk/bib/B31253349.

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Al-Hamami, L. A. A. J. "Evaluation of factors influencing salmonella food-poisoning organisms in meat." Thesis, University of Strathclyde, 1987. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.382280.

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Chan, Hon-wing. "Food poisoning outbreaks in Hong Kong resulting from shellfish contamination /." Hong Kong : University of Hong Kong, 1996. http://sunzi.lib.hku.hk/hkuto/record.jsp?B17457762.

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Krokos, Fragoulis. "Congener-specific determination of ortho and non-ortho chlorobiphenyls in food." Thesis, University of East Anglia, 1994. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.385867.

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Fonseka, Thithalapitige Sunil Gamini. "Molecular typing of food poisoning bacteria isolated from farm shrimp and poultry." Thesis, University of Nottingham, 1993. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.316950.

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Ross, Zara M. "Modes of action of antimicrobial garlic derivatives." Thesis, University of Wolverhampton, 1994. http://hdl.handle.net/2436/88279.

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Books on the topic "Food poisoning"

1

Sheen, Barbara. Food poisoning. Thomson/Gale, 2005.

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1930-, Tu Anthony T., ed. Food poisoning. Dekker, 1992.

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Sheen, Barbara. Food poisoning. Thomson/Gale, 2005.

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Merry, Greg. Food Poisoning Prevention. Macmillan Education UK, 1997. http://dx.doi.org/10.1007/978-1-349-15190-5.

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Eley, Adrian R., ed. Microbial Food Poisoning. Springer US, 1992. http://dx.doi.org/10.1007/978-1-4899-3121-4.

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United States. Public Health Service., ed. Preventing food poisoning. U.S. Dept. of Health and Human Services, Public Health Service, 1985.

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Halligan, Aynsley C. Food-poisoning bacteria. British Food Manufacturing Industries ResearchAssociation, 1985.

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United States. Public Health Service, ed. Preventing food poisoning. U.S. Dept. of Health and Human Services, Public Health Service, 1985.

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R, Eley Adrian, ed. Microbial food poisoning. Chapman & Hall, 1992.

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R, Eley Adrian, ed. Microbial food poisoning. 2nd ed. Chapman & Hall, 1996.

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Book chapters on the topic "Food poisoning"

1

Cahill, John D., and Scott Durgin. "Food Poisoning." In Updates in Emergency Medicine. Springer US, 2003. http://dx.doi.org/10.1007/978-1-4615-0155-8_15.

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Rajeev, P. C., and Jerry Johny. "Food Poisoning." In Clinical Pathways in Emergency Medicine. Springer India, 2016. http://dx.doi.org/10.1007/978-81-322-2710-6_46.

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George, David J. "Food Poisoning." In Poisons. CRC Press, 2017. http://dx.doi.org/10.1201/9781315371757-24.

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Scott, Suzanne. "Food poisoning." In Eating Fandom. Routledge, 2020. http://dx.doi.org/10.4324/9780429276675-6.

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Gooch, Jan W. "Food Poisoning." In Encyclopedic Dictionary of Polymers. Springer New York, 2011. http://dx.doi.org/10.1007/978-1-4419-6247-8_13783.

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Eley, A. R., and I. Fisher. "Food safety and food legislation." In Microbial Food Poisoning. Springer US, 1992. http://dx.doi.org/10.1007/978-1-4899-3121-4_10.

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Merry, Greg. "Food hygiene and food handling." In Food Poisoning Prevention. Macmillan Education UK, 1997. http://dx.doi.org/10.1007/978-1-349-15190-5_10.

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Merry, Greg. "Food preservation." In Food Poisoning Prevention. Macmillan Education UK, 1997. http://dx.doi.org/10.1007/978-1-349-15190-5_4.

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Kara, Mehtap. "Toxicity of Domoic Acid." In Food Safety. Nobel Tip Kitabevleri, 2024. http://dx.doi.org/10.69860/nobel.9786053358787.11.

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Cases of poisoning caused by seafood are common around the world, especially in developing sea and ocean coastal countries. Domoic acid, which became popular with the mass poisoning case in the 1980s, was actually used in alternative treatment practices. Poisoning caused by domoic acid is called amnesic shellfish poisoning. Although poisoning caused by humans attracts more attention, mass poisoning cases caused by other creatures such as sea lions are also important for the ecosystem. Domoic acid poisoning cases are mostly observed after algal blooms. The effects of acute poisoning are fatal a

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Merry, Greg. "Bacterial food poisoning." In Food Poisoning Prevention. Macmillan Education UK, 1997. http://dx.doi.org/10.1007/978-1-349-15190-5_6.

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Conference papers on the topic "Food poisoning"

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Iskandar, Arik, and Nur Hayati. "Investigation of Food Poisoning Outbreak from Factory-Provided Lunch Catering." In The 8th International Conference on Public Health 2021. Masters Program in Public Health, Universitas Sebelas Maret, 2021. http://dx.doi.org/10.26911/ab.epidemiology.icph.08.2021.41.

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Mabruroh, Fatikhatul, and Ratri Ciptaningtyas. "Analysis of Food Poisoning in DKI Jakarta 2016 (Indonesian National Agency Drug and Food Control)." In 2nd Public Health International Conference (PHICo 2017). Atlantis Press, 2018. http://dx.doi.org/10.2991/phico-17.2018.23.

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Rego, Juliana do Nascimento Moraes, Anna Luzia de Jesus Sousa Viegas, Brunno Braga Sauaia, et al. "Acute gastroenteritis due to food poisoning in public spaces: A dissertation review." In VI Seven International Multidisciplinary Congress. Seven Congress, 2024. http://dx.doi.org/10.56238/sevenvimulti2024-060.

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Foodborne gastroenteritis, caused by microorganisms in contaminated food, is prevalent in low-income populations due to poor sanitary conditions, making it essential to implement strict hygiene measures to prevent outbreaks and ensure food safety.

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Patel, Hitendra, Sajan Sheth, and S. M. Farhad. "Cloud Based Temperature and Humidity Alert System to Prevent Food Poisoning." In 2019 Cybersecurity and Cyberforensics Conference (CCC). IEEE, 2019. http://dx.doi.org/10.1109/ccc.2019.00-17.

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Hsueh, Andy, Kelly Fong, Kayla Kendrics, et al. "Unwitting Adult Marijuana Poisoning: A Case Series." In 2021 Virtual Scientific Meeting of the Research Society on Marijuana. Research Society on Marijuana, 2022. http://dx.doi.org/10.26828/cannabis.2022.01.000.34.

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Study purpose: With increasing state legalization, marijuana use has become commonplace throughout much of the United States. This has resulted in expected and potentially dangerous consequences. Existing literature on unintentional exposure focuses primarily on the pediatric population. Despite mounting cases of unintentional exposure to marijuana, minimal research has been published on the effects of non-consensual marijuana consumption in adults. Here, we report on a cluster of adults with unwitting marijuana exposure. Methods: A cluster of patients who presented to the Emergency Department

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Chou, Nee-Yin, and Yud-Ren Chen. "Potential Application of Three Laser-Based Bacteria Detection Techniques to The Meat Processing Plants - A Review." In Laser Applications to Chemical Analysis. Optica Publishing Group, 1994. http://dx.doi.org/10.1364/laca.1994.wd.10.

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This review was prompted by the concerns of the recent serious incidence of bacterial contamination, especially in raw or partially cooked meat. There are 4 million cases of food poisoning reported annually, most of them are caused by bacteria. Recent GAO testimony on food safety stated that the meat inspection system has changed little since it was first instituted in 1906 and is not capable of addressing today's concerns about microbial contamination (1).

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Lee, Hyunmin, Minki Chun, and Hyunggu Jung. "PORDE: Explaining Data Poisoning Attacks Through Visual Analytics with Food Delivery App Reviews." In IUI '23: 28th International Conference on Intelligent User Interfaces. ACM, 2023. http://dx.doi.org/10.1145/3581754.3584128.

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Shioiri, T., T. Ishikawa, K. Numayama-Tsuruta, Y. Imai, H. Ueno, and T. Yamaguchi. "Development of a Microdevice for Sorting Motile Bacteria." In ASME 2011 6th Frontiers in Biomedical Devices Conference. American Society of Mechanical Engineers, 2011. http://dx.doi.org/10.1115/biomed2011-66035.

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Bacteria are distributed in various places in nature and in industries, examples include human intestine, sewage treatment, food production and even food poisoning. Thus, the separation of bacteria from various samples is an important technique for medical and industrial applications. In recent years, separation of bacteria was commonly performed by a colony count method. This method, however, takes long time of operation and cannot be applied to bacteria for which culture method has not been established.

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Mahidul Hasan, S. M., Md Rezwanul Ahsan, and Md Dara Abdus Satter. "IoT-Cloud-Based Low-Cost Temperature, Humidity, and Dust Monitoring System to Prevent Food Poisoning." In 2021 3rd International Conference on Electrical & Electronic Engineering (ICEEE). IEEE, 2021. http://dx.doi.org/10.1109/iceee54059.2021.9718789.

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Seraidarian, Marina Buldrini Filogônio, Daniel Vasconcelos de Pinho Tavares, Tassila Oliveira Nery de Freitas, et al. "Diethylene glycol poisoning: report of two cases due to brewery contamination." In XIII Congresso Paulista de Neurologia. Zeppelini Editorial e Comunicação, 2021. http://dx.doi.org/10.5327/1516-3180.174.

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Context: Diethylene glycol (DEG) is an alcohol used as industrial antifreeze. Poisoning is usually accidental and involves contamination of food and beverage. We report two cases of DEG poisoning (DEGP) resulting from ingestion of beer in 2020. Case report: ACMO, male, 57 year-old, admitted with bilateral visual turbidity complaint. Laboratory showed renal dysfunction (Cr 11 mg/dl, Ur 202 mg/dl), increased anion GAP (AG) and metabolic acidosis. He evolved with amaurosis, facial diplegia, tetraparesis and areflexia. He was discharged after prolonged hospitalization with severe motor impairment,

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Reports on the topic "Food poisoning"

1

Miller, Donald L. Dinoflagellate Toxins Responsible for Ciguatera Food Poisoning. Defense Technical Information Center, 1987. http://dx.doi.org/10.21236/ada194466.

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Kayaoglu, Barin. Turkish military hit by food poisoning scandal. Al-Monitor: The Pulse of the Middle East, 2017. http://dx.doi.org/10.26598/auis_ug_is_2017_06_19.

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Miller, Donald M. Dinoflagellate Toxins Responsible for Ciguatera Food Poisoning. Defense Technical Information Center, 1989. http://dx.doi.org/10.21236/adb145480.

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Talukder, Byomkesh, and Nilanjana Ganguli. Climate change can lead to more food poisoning. Edited by Tasha Wibawa. Monash University, 2022. http://dx.doi.org/10.54377/cd03-3684.

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Rossi, Martín, and Martín Gonzalez-Eiras. The Impact of Electricity Sector Privatization on Public Health. Inter-American Development Bank, 2007. http://dx.doi.org/10.18235/0011286.

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This paper uses provincial-level data for Argentina to test for the causal relationship between electricity distribution and health. It examines the impact of privatization on two output measures: incidence of low birth weight and child mortality rates caused by food poisoning. Privatization improves service coverage which, through the use of refrigerators, may improve nutritional intake. Privatization also results in a reduction in the frequency of interruptions, and thus may reduce the likelihood of food poisoning. Though the evidence indicates that privatization reduced the frequency of low

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Sentcоv, Valentin, Andrei Reutov, and Vyacheslav Kuzmin. Electronic training manual "Acute poisoning with psychotropic substances". SIB-Expertise, 2024. http://dx.doi.org/10.12731/er0777.29012024.

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The significant variety of properties and wide distribution of opiates and opioids in the modern pharmaceutical industry entail not only positive, but also negative consequences in people's lives. The constant search for new drugs entails the emergence of new substances with psychotropic effects. The widespread use of vinegar essence in the food industry, nitrogen oxides in agriculture, and the frequent appearance of carbon disulfide in everyday life create an increased risk to public health. Positional compression syndrome very often accompanies poisoning with psychotropic substances, which l

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James, Christian, Ronald Dixon, Luke Talbot, Stephen James, Nicola Williams, and Bukola Onarinde. Assessing the impact of heat treatment on antimicrobial resistant (AMR) genes and their potential uptake by other ‘live’ bacteria. Food Standards Agency, 2021. http://dx.doi.org/10.46756/sci.fsa.oxk434.

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Addressing the public health threat posed by AMR is a national strategic priority for the UK, which has led to both a 20-year vision of AMR and a 5-year (2019 to 2024) AMR National Action Plan (NAP). The latter sets out actions to slow the development and spread of AMR with a focus on antimicrobials. The NAP used an integrated ‘One-Health’ approach which spanned people, animals, agriculture and the environment, and calls for activities to “identify and assess the sources, pathways, and exposure risks” of AMR. The FSA continues to contribute to delivery of the NAP in a number of ways, including

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Sela, Shlomo, and Michael McClelland. Desiccation Tolerance in Salmonella and its Implications. United States Department of Agriculture, 2013. http://dx.doi.org/10.32747/2013.7594389.bard.

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Salmonella enterica is a worldwide food-borne pathogen, which regularly causes large outbreaks of food poisoning. Recent outbreaks linked to consumption of contaminated foods with low water-activity, have raised interest in understanding the factors that control fitness of this pathogen to dry environment. Consequently, the general objective of this study was to extend our knowledge on desiccation tolerance and long-term persistence of Salmonella. We discovered that dehydrated STm entered into a viable-but-nonculturable state, and that addition of chloramphenicol reduced bacterial survival. Th

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