World Health Day 2015 - Emerging Infectious Disease journal - CDC

World Health Day 2015

Food Safety

New data on the harm caused by foodborne illnesses underscore the global threats posed by unsafe foods, and the need for coordinated, cross-border action across the entire food supply chain. World Health Day 2015 highlights the challenges and opportunities associated with food safety.

Articles

Norovirus Genotype Profiles Associated with Foodborne Transmission, 1999–2012

Two Outbreaks of Listeria monocytogenes Infection, Northern Spain

Foodborne Illness, Australia, Circa 2000 and Circa 2010

Sequelae of Foodborne Illness Caused by 5 Pathogens, Australia, Circa 2010

Increasing Prevalence and Intensity of Foodborne Clonorchiasis, Hengxian County, China, 1989–2011

Frequent Hepatitis E Virus Contamination in Food Containing Raw Pork Liver, France

Bacteria in Dairy Products in Baggage of Incoming Travelers, Brazil

Foodborne Transmission of Hepatitis E Virus from Raw Pork Liver Sausage, France

Misidentification of Diphyllobothrium Species Related to Global Fish Trade, Europe

Prevalence of Arcobacter Species among Humans, Belgium, 2008–2013

Factors Contributing to Decline in Foodborne Disease Outbreak Reports, United States

Incidence of Cronobacter spp. Infections, United States, 2003–2009

Household-Level Spatiotemporal Patterns of Incidence of Cholera, Haiti, 2011

Stability of Middle East Respiratory Syndrome Coronavirus in Milk

Carbapenemase-producing Organism in Food, 2014

Identification of Possible Virulence Marker from Campylobacter jejuni Isolates

Underdiagnosis of Foodborne Hepatitis A, the Netherlands, 2008–2010

Gnathostoma spinigerum in Live Asian Swamp Eels (Monopterus spp.) from Food Markets and Wild Populations, United States

Medscape CME Activity
Travel-associated Antimicrobial Drug–Resistant Nontyphoidal Salmonellae, 2004–2009

Incorporating Research and Evaluation into Pandemic Influenza Vaccination Preparedness and Response

Podcasts

Carbapenemase-producing Organism in Food

Dangerous Raw Oysters

Outbreak-associated Salmonella enterica Serotypes and Food Commodities, United States, 1998- 2008

Knowing Which Foods Make Us Sick Will Help Guide Food Safety Regulations

Investigating Listeria Outbreaks

Other Resources

Centers for Disease Control and Prevention

World Health Organization

The conclusions, findings, and opinions expressed by authors contributing to this journal do not necessarily reflect the official position of the U.S. Department of Health and Human Services, the Public Health Service, the Centers for Disease Control and Prevention, or the authors' affiliated institutions. Use of trade names is for identification only and does not imply endorsement by any of the groups named above.