We found a match
Your institution may have access to this item. Find your institution then sign in to continue.
- Title
Food, Fish and Campylobacteriosis.
- Authors
DE JESÚS CORTÉS-SÁNCHEZ, ALEJANDRO
- Abstract
Food is a necessity of human beings, and the consumption of food is aimed at obtaining energy and nutrients necessary for the growth and proper functioning of the body. However, food can also be a vehicle for various diseases, and the causal agents can have physical, chemical or biological origin with relevance to health due to their incidence, mortality and negative consequences in the population. Bacteria are the main agents of biological origin associated with foodborne diseases. Among these microorganisms are species of the genus Campylobacter, which cause a zoonosis with one of the highest incidences globally, known as Campylobacteriosis. This document provides an overview of foodborne diseases, specifically the causal agents of Campylobacteriosis, including the different measures of control and prevention for this disease in different foods such as poultry, milk, meat, and fish, among others. It also covers the phenomenon of resistance to antimicrobials by these pathogens and the health implications to consumers. The above can generate and maintain safety practices in food production for the protection of public health in different regions around the world.
- Subjects
CAMPYLOBACTER infections; FOODBORNE diseases; FISHES; FOOD consumption; PUBLIC health; FOOD safety
- Publication
International Journal of Food Studies, 2020, p394
- ISSN
2182-1054
- Publication type
Article
- DOI
10.7455/ijfs/9.2.2020.a10