Incidence, epidemiology and prevention of foodborne Campylobacter species.
Enteritis caused by Campylobacter spp. is now the most common cause of bacterial gastroenteritis both in the UK and worldwide.
There are, however, difficulties in assessing the true incidence of campylobacter enteritis because of under-reporting.
This is because in many cases the illness caused by infection by Campylobacter spp. is relatively mild.
Despite the recent introduction of more stringent food safety laws, the trend in foodborne illness caused by Campylobacter spp. continues upwards in the UK.
Preventative methods based at the beginning of the food chain may prove a more effective means of controlling the incidence of the illness than those already in place.
Mots-clés Pascal : Prévention, Epidémiologie, Campylobactériose, Bactériose, Infection, Homme, Hygiène, Campylobacter, Campylobacteraceae, Bactérie, Pathogène, Contamination biologique, Produit alimentaire, Contrôle microbiologique, Détection, Appareil digestif pathologie
Mots-clés Pascal anglais : Prevention, Epidemiology, Campylobacter infection, Bacteriosis, Infection, Human, Hygiene, Campylobacter, Campylobacteraceae, Bacteria, Pathogenic, Biological contamination, Foodstuff, Microbiological testing, Detection, Digestive diseases
Notice produite par :
Inist-CNRS - Institut de l'Information Scientifique et Technique
Cote : 95-0222889
Code Inist : 002A35D. Création : 09/06/1995.