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Relevant bibliographies by topics / Food poisoning

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Academic literature on the topic 'Food poisoning'

Author: Grafiati

Published: 4 June 2021

Last updated: 29 July 2024

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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 (January 17, 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 human food poisoning as viruses, bacteria, and parasites. Harmful chemicals may also cause food poisoning. Food poisoning is most often acute, meaning it happens suddenly and lasts a short time. Most cases of food poisoning last less than a week, and most people get better on their own without treatment. In some cases, human food poisoning can last longer or lead to dangerous complications.

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Shewmake, Roger A., and Bonnie Dillon. "Food poisoning." Postgraduate Medicine 103, no. 6 (June 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 (February 8, 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 condition.

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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 (February 16, 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 (May 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 (January 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 (April 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 confirmer le diagnostic des épisodes toxiques à staphylocoques. D'une part, les staphylocoques sont sensibles aux traitements thermiques appliqués aux aliments alors que les entérotoxines ne le sont pas, et d'autre part les méthodes de détection des entérotoxines staphylococciques actuellement disponibles ne couvrent pas l'ensemble des entérotoxines décrites à ce jour. Ainsi, et afin de proposer une alternative innovante aux tests immuno-enzymatiques utilisés pour la recherche des entérotoxines staphylococciques dans les matrices alimentaires, nous avons mis en place une démarche intégrée « du gène à la protéine » utilisant des outils de biologie moléculaire, d'immunochimie et de physisco-chimie des protéines pour caractériser, comprendre et élucider les toxi-infections alimentaires collectives à staphylocoques.

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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 food handling behaviour, the Food Safety Risk Score, (FSR) was devised. The FSR score indicated the extent of the use of appropriate control measures during food preparation. The higher the score the greater the risk of unsafe food being produced. Scores expressed as a percentage, ranged from 0 to 65% with over half of the subjects scoring below 20%. More than half (60%) of the people cooked in advance of consumption but most (85%) cooked the food thoroughly. Few used any method to speed the cooling of cooked food. Temperature abuse during food transport and storage was exhibited by more than 40% of people. Cooked food was held at ambient temperature for prolonged periods by 19% of the people and was re-heated inadequately by 11%. The standard of personal hygiene of some participants was low. An assessment of the cleanliness of the domestic kitchen and the condition of equipment and surfaces used in food preparation, based on ATP measurements and a kitchen checklist showed that there was a wide variation in the standards found in homes. The great potential for indirect and direct cross contamination in the domestic kitchen was highlighted. The problems involved in persuading people to practise well-known food hygiene principles are considered and recommendations for improving domestic food hygiene are made.

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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. Detroit: Thomson/Gale, 2005.

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

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

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Merry, Greg. Food Poisoning Prevention. London: 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. Boston, MA: 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. [Rockville, Md.?]: U.S. Dept. of Health and Human Services, Public Health Service, 1985.

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

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United States. Public Health Service, ed. Preventing food poisoning. [Rockville, Md.?]: U.S. Dept. of Health and Human Services, Public Health Service, 1985.

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

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R, Eley Adrian, ed. Microbial food poisoning. 2nd ed. London: 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, 93–102. Boston, MA: 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, 567–76. New Delhi: 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, 193–200. Boca Raton : CRC Press, [2018]: CRC Press, 2017. http://dx.doi.org/10.1201/9781315371757-24.

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Scott, Suzanne. "Food poisoning." In Eating Fandom, 59–70. Abingdon, Oxon; New York, NY: Routledge, 2021.: Routledge, 2020. http://dx.doi.org/10.4324/9780429276675-6.

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Gooch, Jan W. "Food Poisoning." In Encyclopedic Dictionary of Polymers, 894. New York, NY: 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, 167–75. Boston, MA: 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, 49–56. London: 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, 17–19. London: Macmillan Education UK, 1997. http://dx.doi.org/10.1007/978-1-349-15190-5_4.

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Merry, Greg. "Bacterial food poisoning." In Food Poisoning Prevention, 22–32. London: Macmillan Education UK, 1997. http://dx.doi.org/10.1007/978-1-349-15190-5_6.

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Snydman, David R., and Sherwood L. Gorbach. "Bacterial Food Poisoning." In Bacterial Infections of Humans, 87–113. Boston, MA: Springer US, 1991. http://dx.doi.org/10.1007/978-1-4757-1211-7_4.

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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). Paris, France: 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, Júlio Ricardo Avelar Amorim, Lívia Sousa de Matos, Osnar Gustavo de Santana Lima, Pedro Inojosa Ferreira da Silva, Tiago de Aguiar Lima, and Bismarck Ascar Sauaia. "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, Nadia Saddiqi, Tammy Phan, Ellen Reibling, and Brian Wolk. "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 (ED) within one hour of ingesting marijuana-contaminated food at a wedding reception event were subsequently referred to the Medical Toxicology Service. We conducted a retrospective analysis of twelve subject charts who were exposed to the marijuana-contaminated food and a qualitative analysis of six of the 12 subjects’ experiences who willingly consented to be interviewed. The interviews were then analyzed and coded to categorize common themes within the subjects’ experiences. Themes categorically selected throughout the interview analysis included “Thoughts & Feelings” and “Effect on Work.” The study was approved by the Institutional Review Board. Results: Three of the subjects (25%) required prolonged observation due to persistent symptoms of acute marijuana intoxication. Eleven (92%) were urine immunoassay positive for tetrahydrocannabinol (THC). Two subjects (17%) tested positive for ethanol in their blood. None of the subjects reported a prior history of marijuana use. Common symptoms experienced by the subjects included confusion (50%), difficulty speaking (67%), nausea (25%), tremors (17%), and feelings of unreality (33%). All interviewed subjects reported sleepiness and three (50%) reported a negative impact on work. Subjects also reported multiple emotions, including anger, confusion, disbelief, and helplessness. None of the cases resulted in admission to the intensive care unit or death. Conclusions: Our case series illuminates the effects of unwitting and/or unintentional marijuana exposure in adults, with sufficient systemic effects resulting in individuals seeking emergency care. Legal and ethical barriers have limited the study of marijuana outside of controlled conditions. While the exposure in this study did not result in admission to the ICU or death, it did result in psychological distress and reported symptoms lasting weeks after the incident. As marijuana becomes readily available, the potential as an unwitting or even malicious intoxicant may increase.

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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. New York, NY, USA: ACM, 2023. http://dx.doi.org/10.1145/3581754.3584128.

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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. Washington, D.C.: 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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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, Paolla Giovanna Rossito de Magalhães, Gabriella Braga da Cunha Silva, Barbara Oliveira Paixao, Maíra Cardoso Aspahan, and Rodrigo Santiago Gomez. "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, bilateral amaurosis and under dialysis therapy. RJB, 75 year-old alcoholic male patient, reported 600 ml/day ingestion of high-risk beer in the month preceding his hospitalization. He was admitted with nausea, abdominal pain, renal failure (Cr 11 mg/dl, Ur 177 mg/dl), metabolic acidosis and AG 21. He developed bilateral papilla edema, flaccid tetraparesis, areflexia, dysautonomy, respiratory failure and death. Conclusions: DEG metabolites primarily target kidneys and nervous system. Patients shortly develop nephroneural syndrome characterized by acute oligoanuric renal injury with metabolic acidosis and increased AG, associated with peripheral polyneuropathy with involvement of cranial nerves, in addition to optic neuropathy. Due to the poorly available serum dosage, rapid recognition of DEGP is essential to institute early treatment and identification of the source of the intoxication in order to prevent mass poisoning.

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Reports on the topic "Food poisoning"

1

Miller, Donald L. Dinoflagellate Toxins Responsible for Ciguatera Food Poisoning. Fort Belvoir, VA: Defense Technical Information Center, December 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, June 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. Fort Belvoir, VA: Defense Technical Information Center, December 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, July 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, March 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 birth weight and child mortality rates caused by food poisoning, the results are not strong enough to inform the policy debate with respect to the benefits of privatization for the welfare of the poor.

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Sentcоv, Valentin, Andrei Reutov, and Vyacheslav Kuzmin. Electronic training manual "Acute poisoning with psychotropic substances". SIB-Expertise, January 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 leads to a high risk of disability for victims or even death. This electronic educational resourse consists of seven theoretical educational modules: opioid poisoning, acute psychostimulant poisoning, vinegar essence poisoning, acute carbon monoxide poisoning, acute nitrogen oxide poisoning, acute hydrogen sulfide and carbon disulfide poisoning, positional compression syndrome. The theoretical block of modules is presented by presentations, the text of lectures with illustrations. Control classes in the form of test control accompany each theoretical module. After studying all modules, the student passes the final test control. Mastering the electronic educational resourse will ensure a high level of readiness to provide specialized toxicological care by doctors of various specialties.

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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, August 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 through furthering our understanding of the role of the food chain and AMR.Thorough cooking of food kills vegetative bacterial cells including pathogens and is therefore a crucial step in reducing the risk of most forms of food poisoning. Currently, there is uncertainty around whether cooking food is sufficient to denature AMR genes and mobile genetic elements from these ‘dead’ bacteria to prevent uptake by ‘live’ bacteria in the human gut and other food environments - therefore potentially contributing to the overall transmission of AMR to humans. This work was carried out to assess these evidence gaps.

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Sela, Shlomo, and Michael McClelland. Desiccation Tolerance in Salmonella and its Implications. United States Department of Agriculture, May 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. This finding implied that adaptation to desiccation stress requires de-novo protein synthesis. We also discovered that dried STm cells develop cross-tolerance to multiple stresses that the pathogen might encounter in the agriculture/food environment, such as high or low temperatures, salt, and various disinfectants. These findings have important implications for food safety because they demonstrate the limitations of chemical and physical treatments currently utilized by the food industry to completely inactivate Salmonella. In order to identify genes involved in desiccation stress tolerance, we employed transcriptomic analysis of dehydrated and wet cells and direct screening of knock-out mutant and transposon libraries. Transcriptomic analysis revealed that dehydration induced expression of ninety genes and down-regulated seven. Ribosomal structural genes represented the most abundant functional group with a relatively higher transcription during dehydration. Other large classes of induced functional groups included genes involved in amino acid metabolism, energy production, ion transport, transcription, and stress response. Initial genetic analysis of a number of up-regulated genes was carried out). It was found that mutations in rpoS, yahO, aceA, nifU, rpoE, ddg,fnr and kdpE significantly compromised desiccation tolerance, supporting their role in desiccation stress response.

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