A5041741690- Food Safety and Hygiene
- Salmonella and Campylobacter epidemiology
- Listeria monocytogenes in Food Safety
- Microbial Inactivation Methods
- Animal Disease Management and Epidemiology
- Viral gastroenteritis research and epidemiology
- Identification and Quantification in Food
- Marine Toxins and Detection Methods
- Vibrio bacteria research studies
- Food Supply Chain Traceability
- Meat and Animal Product Quality
- Infection Control and Ventilation
- Essential Oils and Antimicrobial Activity
- Food Waste Reduction and Sustainability
- Escherichia coli research studies
- Infection Control in Healthcare
- Bacteriophages and microbial interactions
- Zoonotic diseases and public health
- Bacillus and Francisella bacterial research
- Recycling and Waste Management Techniques
- Nicotinic Acetylcholine Receptors Study
- Geochemistry and Elemental Analysis
- Water-Energy-Food Nexus Studies
- Forensic Toxicology and Drug Analysis
- Food Security and Health in Diverse Populations
American University of Beirut
2015-2018
Michigan State University
2005-2016
Reid Health
2013
United States Department of Labor
2013
Cornell University
2013
Menlo School
2013
Center for Nanoscale Science and Technology
2013
PRG S&Tech (South Korea)
2013
Rutgers Sexual and Reproductive Health and Rights
2013
IFC Research (United Kingdom)
2013
In Canada in late 1987 there was an outbreak of acute illness characterized by gastrointestinal symptoms and unusual neurologic abnormalities among persons who had eaten cultivated mussels. Health departments solicited reports this newly recognized illness. A case defined as the occurrence within 24 hours or 48 ingestion
An outbreak of food poisoning in Canada during autumn 1987 was traced to cultured blue mussels (Mytilus edulis) from the Cardigan Bay region eastern Prince Edward Island (P.E.I.). The toxin, identified as domoic acid, had not previously been found any shellfish and this represents first known occurrence human by neurotoxin. A plankton bloom at time consisted almost entirely pennate diatom, Nitzschia pungens f. multiseries, a positive correlation between number N. cells concentration acid...
With the world's growing population, provision of a safe, nutritious and wholesome food supply for all has become major challenge. To achieve this, effective risk management based on sound science unbiased information is required by stakeholders, including industry, governments consumers themselves. In addition, globalization requires harmonization policies standards common understanding safety among authorities in countries around world. some 280 chapters, Encyclopedia Food Safety provides...
Abstract The infected food handler can be responsible for the transmission of infectious intestinal diseases (IID) caused by foodborne pathogens. It is believed that personal hygiene practices with varying levels complexity help prevent pathogens from entering chain. Overall, it has been difficult to reach a consensus among stakeholders on precisely which intervention measures should employed in handling environments effectively reduce IID rates. Through study over 300 reports outbreaks...