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Author Van Cauteren, D.; Le Strat, Y.; Sommen, C.; Bruyand, M.; Tourdjman, M.; Da Silva, N.J.; Couturier, E.; Fournet, N.; de Valk, H.; Desenclos, J.-C. doi  openurl
  Title (up) Estimated Annual Numbers of Foodborne Pathogen-Associated Illnesses, Hospitalizations, and Deaths, France, 2008-2013 Type Journal Article
  Year 2017 Publication Emerging infectious diseases Abbreviated Journal Emerg Infect Dis  
  Volume 23 Issue 9 Pages 1486-1492  
  Corporate Author Thesis  
  Keywords Bacterial Infections/*epidemiology/mortality; Campylobacter/isolation & purification/pathogenicity; *Food Microbiology; Food Safety; Foodborne Diseases/*epidemiology/mortality; France/epidemiology; Hepatitis E virus/isolation & purification/pathogenicity; Hospitalization/*statistics & numerical data; Humans; Listeria monocytogenes/isolation & purification/pathogenicity; Norovirus/isolation & purification/pathogenicity; Public Health Surveillance; Salmonella/isolation & purification/pathogenicity; Survival Analysis; Virus Diseases/*epidemiology/mortality; *France; *bacteria; *control; *death; *epidemiology; *foodborne disease; *foodborne pathogens; *hospitalization; *illness; *parasites; *prevention; *surveillance; *viruses  
  Abstract Estimates of the annual numbers of foodborne illnesses and associated hospitalizations and deaths are needed to set priorities for surveillance, prevention, and control strategies. The objective of this study was to determine such estimates for 2008-2013 in France. We considered 15 major foodborne pathogens (10 bacteria, 3 viruses, and 2 parasites) and estimated that each year, the pathogens accounted for 1.28-2.23 million illnesses, 16,500-20,800 hospitalizations, and 250 deaths. Campylobacter spp., nontyphoidal Salmonella spp., and norovirus accounted for >70% of all foodborne pathogen-associated illnesses and hospitalizations; nontyphoidal Salmonella spp. and Listeria monocytogenes were the main causes of foodborne pathogen-associated deaths; and hepatitis E virus appeared to be a previously unrecognized foodborne pathogen causing approximately 68,000 illnesses in France every year. The substantial annual numbers of foodborne illnesses and associated hospitalizations and deaths in France highlight the need for food-safety policymakers to prioritize foodborne disease prevention and control strategies.  
  Publisher Place of Publication Editor  
  Language English Summary Language Original Title  
  Series Editor Series Title Abbreviated Series Title  
  Series Volume Series Issue Edition  
  ISSN 1080-6040 ISBN Medium  
  Area Expedition Conference  
  Notes PMID:28820137 Approved no  
  Call Number NCSU @ edshirle @ Serial 3656  
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