九乡新闻网餐前血糖正常值是多少:Foodborne diseases
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United States Department of Labor. Foodborne diseases [EB/OL]. [2011-09-23].http://www.osha.gov/SLTC/foodbornedisease/index.html
Foodborne diseases are the illnesses contracted from eating contaminated food or beverages. Illnesses include foodborne intoxications and infections, which are often incorrectly referred to as food poisoning. There are more than 250 different foodborne diseases. They are caused by viruses, bacteria, parasites, toxins, metals, and prions. Symptoms of foodborne illness range from mild gastroenteritis to life-threatening neurologic, hepatic, and renal syndromes.
Botulism, Brucellosis, Campylobacter enteritis, Escherichia coli, Hepatitis A, Listeriosis, Salmonellosis, Shigellosis, Toxoplasmosis, Viral gastroenteritis, Taeniasis and Trichinosis are examples of foodborne diseases.
The quality of food, and controls used to prevent foodborne diseases, are primarily regulated by the Food and Drug Administration (FDA), the Centers for Disease Control and Prevention (CDC), and local public health authorities. These diseases may be occupationally related if they affect the food processors (e.g., poultry processing workers), food preparers and servers (e.g., cooks, waiters), or workers who are provided food at the worksite. Foodborne disease is addressed in specific standards for the general and construction industries.
Foodborne diseases are the illnesses contracted from eating contaminated food or beverages. Illnesses include foodborne intoxications and infections, which are often incorrectly referred to as food poisoning. There are more than 250 different foodborne diseases. They are caused by viruses, bacteria, parasites, toxins, metals, and prions. Symptoms of foodborne illness range from mild gastroenteritis to life-threatening neurologic, hepatic, and renal syndromes.
Botulism, Brucellosis, Campylobacter enteritis, Escherichia coli, Hepatitis A, Listeriosis, Salmonellosis, Shigellosis, Toxoplasmosis, Viral gastroenteritis, Taeniasis and Trichinosis are examples of foodborne diseases.
The quality of food, and controls used to prevent foodborne diseases, are primarily regulated by the Food and Drug Administration (FDA), the Centers for Disease Control and Prevention (CDC), and local public health authorities. These diseases may be occupationally related if they affect the food processors (e.g., poultry processing workers), food preparers and servers (e.g., cooks, waiters), or workers who are provided food at the worksite. Foodborne disease is addressed in specific standards for the general and construction industries.