Restaurant Cooking Trends and Increased Risk for Campylobacter Infection-Reference-Cited by-同舟云学术

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Restaurant Cooking Trends and Increased Risk for Campylobacter Infection

Published:2016-07 Issue:7 Volume:22 Page:1208-1215
ISSN:1080-6040
Container-title:Emerging Infectious Diseases
language:
Short-container-title:Emerg. Infect. Dis.

Author:

Jones Anna K.,Rigby Dan,Burton Michael,Millman Caroline,Williams Nicola J.,Jones Trevor R.,Wigley Paul,O’Brien Sarah J.,Cross Paul,

Publisher

Centers for Disease Control and Prevention (CDC)

Subject

Infectious Diseases,Microbiology (medical),Epidemiology

Reference37 articles.

1. Annual cost of illness and quality-adjusted life year losses in the United States due to 14 foodborne pathogens.;Hoffmann;J Food Prot,2012

2. Food Standards Agency. Annual report of the chief scientist 2012/13. Safer food for the nation. London: The Agency; 2013.

3. Longitudinal study of infectious intestinal disease in the United Kingdom (IID2 study): incidence in the community and presenting to general practice.;Tam;Gut,2012

4. Foodborne illness acquired in the United States—major pathogens.;Scallan;Emerg Infect Dis,2011

5. World Health Organization estimates of the global and regional disease burden of 22 foodborne bacterial, protozoal, and viral diseases, 2010: a data synthesis.;Kirk;PLoS Med,2015

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