Bacterial Diarrhea  

Oleh:

DuPont, Herbert L.

Jenis: Article from Journal - ilmiah internasional
Dalam koleksi: The New England Journal of Medicine (keterangan: ada di Proquest) vol. 361 no. 16 (Oct. 2009), page 1560-1569 .
Topik: Bacterial; diarrhea

Ketersediaan

Perpustakaan FK Nomor Panggil: N08.K.2009.05 Non-tandon: 1 (dapat dipinjam: 0) Tandon: tidak ada

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Isi artikel

Foodborne bacterial diarrhea is an emerging health threat that is attributable to the increased consumption of fresh vegetables and fruits, the challenges associated with producing large quantities of inexpensive foods, the increasing importation of foods from developing regions, and the growing pattern of consumption of foods in public restaurants.1 Of the more than 5.2 million cases of bacterial diarrhea that occur each year in the United States, 80% are a result of foodborne transmission.2 Person-to-person spread occurs if only a small amount of a pathogen is required for infection; these pathogens include shigella, Shiga toxin–producing Escherichia coli, and protozoal and viral agents.

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