dc.contributor.author | Kureljušić, Jasna | |
dc.contributor.author | Žutić, J. | |
dc.contributor.author | Kureljušić, B. | |
dc.contributor.author | Rokvić, N. | |
dc.contributor.author | Tasić, A. | |
dc.contributor.author | Ljubojević Pelić, Dragana | |
dc.contributor.author | Vesković Moračanin, S. | |
dc.date.accessioned | 2021-11-10T09:20:32Z | |
dc.date.available | 2021-11-10T09:20:32Z | |
dc.date.issued | 2021-09-26 | |
dc.identifier.issn | 1755-1307 | |
dc.identifier.uri | https://repo.niv.ns.ac.rs/xmlui/handle/123456789/429 | |
dc.description.abstract | Foodborne diseases encompass a wide spectrum of illnesses and are a growing public
health problem worldwide. They are caused by consumption of food or water contaminated by
pathogenic (disease-causing) microorganisms such as bacteria, viruses and parasites. The
contamination of food can occur at any stage in the process from food production to consumption
(“farm to fork”) and can result from environmental contamination (water, soil or air). They enter
the body through the gastrointestinal tract where the first symptoms often occur like nausea,
vomiting, stomach cramps, and diarrhoea. However, symptoms differ among the different types
of foodborne diseases and the patient’s immune status. Symptoms can sometimes be severe and
some foodborne illnesses can even be fatal. Commonly recognized foodborne infections are:
campylobacteriosis, Escherichia coli O157:H7 infection and haemolytic uremic syndrome
(HUS), salmonellosis, cryptosporidiosis, listeriosis, giardiasis. norovirus infection, scombroid
fish poisoning, shigellosis, toxoplasmosis, Vibrio infection and yersiniosis. One of the top three
germs that cause illnesses from food eaten in EU is Salmonella. | en_US |
dc.description.sponsorship | This paper was supported by the Ministry of Education, Science and Technological Development,
Republic of Serbia (No 451-03-9/2021-14/ 200030) | en_US |
dc.language.iso | en | en_US |
dc.publisher | IOP Conf. Series: Earth and Environmental Science 85 | en_US |
dc.source | Proceedings of 61th International Meat Industry Conference (MEATCON2021), Zlatibor | en |
dc.title | Salmonella - foodborne pathogen and antimicrobial resistance | en_US |
dc.title.alternative | | en_US |
dc.type | Article | en_US |
dc.doi | 10.1088/1755-1315/854/1/012049 | |