Verfügbarkeit: Emerging foodborne pathogens

Emerging foodborne pathogens:

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Bibliographische Detailangaben
Weitere Verfasser:	Motarjemi, Yasmine (HerausgeberIn)
Format:	Buch
Sprache:	English
Veröffentlicht:	Cambridge [u.a.] Woodhead Publ. [u.a.] 2006
Ausgabe:	1. publ.
Schriftenreihe:	Woodhead Publishing in food science, technology and nutrition
Schlagworte:	Food Microbiology Microbial Contamination Pathogens Foodborne Diseases Bacteria > pathogenicity Food Contamination > prevention & control Foodborne diseases Medical microbiology Pathogenic microorganisms Lebensmittelverarbeitung Lebensmittelinfektion Lebensmittelhygiene Lebensmittelmikrobiologie Aufsatzsammlung
Online-Zugang:	Inhaltsverzeichnis
Beschreibung:	XXII, 634 S. Ill., graph. Darst.
ISBN:	1855739631 9781855739635 0849334292

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Datensatz im Suchindex

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adam_text	CONTENTS CONTRIBITOR CONTACT DETAILS ................................ .. .............................. ...................................................................................... INTRODUCTION PART I IDENTIFYING EMERGING PATHOGENS 1 HOW BACTERIAL PATHOGENS EVOLVE .............................................. B. WREN, LONDORZ SCLZOOL OF HYGIENE NLZD TROPICNL MEDICINE, UK ......................................... .................. 1.1 INTRODUCTION ........ ...... 1.2 EVOL~~TION AND DIVERSIFICATION OF BACTERIAL PATHOGENS ..................... 1.3 GENETIC M ECHANISMS OF BACTERIAL EVOLUTION ... 1.4 CASE STUDIES AND THE EVOLUTION OF PATHOGENIC YERSININ ......................................... 1.5 SOURCES OF FIRTHER INFORRN AT ION ............................. 1.6 FUTURE STUDIES ... ................................. ............................................ ...................... 1.7 CONCLUSION .. .............................. ......................... 1.8 ACKNOWLECLGEMENTS .. .......................................................................... 1.9 REFERENCES ... 2 S U RVEILLANCE FOR EMERGING PATLIOGENS IN THE UNITED STATES C. R. BRNDEN NNCL X. V TNUXE, CENTERS FOR DISENSE CONTROL NNCL PREVCNTION, USA 2.1 INTRODUCTION ........................................................................ ........................... 2.2 DETECTING NEW AND EINERGING PATHOGENS 2.3 RANGE OF M ETHODS USED FOR SURVEILLANCE IN THE UNITED STATES .................................................................. 2.4 USE OF SURVEILLNNCE DATA .................................................. 2.5 FUTURE TRENDS ...................................................................... .......................................................................... 2.6 REFERENCES ...................... 3 SURVEILLANCE OF EMERGING PATLIOGENS IN EUROPE S. J. O BRIEN UND I. S. T FISHER, HEALTH PROTECTION AGENCY CENTLS .FOR INFECTIONS, UK ........................................................................ 3.1 INTRODUCTION ... XLLL XVII VI CONTENTS 3.2 THE WH0 SURVEILLANCE PROGRAMME FOR CONTROL OF ........... FOODBORNE INFECTIONS AND INTOXICATIONS IN EUROPE 3.3 DISEASE-SPECIFIC NETWORKS FUNDED BY THE EUROPEAN ...................................................................... COMMISSION 3.4 OTHER SOURCES OF DATA ON FOODBORNE PATHOGENS IN ............................................................................. EUROPE 3.5 CHALLENGES FOR EUROPEAN SURVEILLANCE OI EMERGING ........................................................ FOODBORNE PATHOGENS .............................................. .................. 3.6 CONCLUSION ... .......................................................... 3.7 ACKIIOWLEDGEMENTS .............................. ..................................... 3.8 REFERENCES ... ........ 4 TRACKING EMERGING PATHOGENS: THE CASE OF NOROVIRUSES E . DUIZER NNCL M . KOOPMNTZS. NCRTIONNL INSTITUTE FOR PUBLIC HEALTLZ A~ZD TL7.E ENVIRONMENT (RIVM). TLZE NETHERLC~NDS 4.1 INTRODUCTION ...................................................................... 4.2 DETECTION .............................. .. ....................................... ................................................................... 4.3 VIRUS TRACKING .......................................................... 4.4 TRANSMISSION ROUTES .................................... ........ 4.5 PREVENTION AND CONTROL .. 4.6 INACTIVATION OF CALICIVIRUSES ........................................... 4.7 THOIIGHTS ON OTL-IER VIRUSES ................................................ ....................... 4.8 FUTURE TRENDS .. .......................................... .................................. 4.9 ADDITIONAL SOURCES OF INFORMATIOM ......................................................................... 4.10 REFERENCES 5 INDUSTRIAL FOOD MICROBIOLOGY AND EMERGING FOODBORNE .............................................................................. ..... PATHOGENS L . SNZOOL. NESTLE USA. USA NTZD J-L . CORDIER; NESTLE NUTRITION. SWITZE RLNND .................................................................... 5.1 INTRODUCTION ........ 5.2 HOW TO APPROACH THE ISSUE OF EMERGING PATHOGENS 5.3 HOW TO IDENTIFY EMERGING RISKS - SOURCES OF ....................................................................... INFORMATION .................... 5.4 CONTROL MEASURES DURING FOOD MANUFACTURE ...................................................................... 5.5 CONCLUSIONS ....................................................................... 5 . 6 REFERENCES .... 6 MICROBIOLOGICAL RISK ASSESSMENT FOR EMERGING PATHOGENS M . BROWN NND P. MCCLURE. UNILEVER; UK 6.1 INTRODUCTI ON ............................. .... ................................... 6.2 THE I M PORTANCE OF CHANGES ON LEVELS OF RISK .................. 6.3 INTERACTION WITH LEGISLATION ............................................. 6.4 USERS OF RISK ASSESS M ENTS .................... .. ......................... ................................................................ 6.5 RISK ASSESSMENT .......................................................................... 6.6 MODELLING ........................................................... 6.7 RISK MANAGEMENT CONTENLS VII 6.8 RISK COMMUNICATION .. ....... ....... ... . . .... . .... . ... ..... . . . . . . . ..... 6.9 CONCLUSIONS . . . . . . . . . . . . . . . . . . . .. . . .. . . . . . . . . . . . .. . . , . . . . . . .. . , , . .. . . . . . . . . . .. 6.10 REFERENCES AND FURTHER READING .................... .................... 7 FOOD SAFETY OBJECTIVES AND RELATED CONCEPTS: THE ROLE OF THE FOOD INDUSTRY ...... ........ ... . ............ .. ..... ... .......... ........ ........... . . L. G. M. GORRIS, J. BUSSETT, J.-M. MERNBR.6, UNILEVEL; UK 7.1 INTRODUCTION ...................................................................... 7.2 RECENT DEVELOPMENTS IN RISK ANALYSIS ............................. 7.3 DEFINITIONS . .. ........... ... . .... ......... .. ........ . .. . ,.. ... ....... . . . . . . . . ..... . 7.4 WHEN SETTING A PO MAY BE MORE EFFICIENT THAN ESTABLISHING AN FSO ...................................... . ........ . ...... 7.5 DESIGNING AN FSM SYSTEM USING EHE NEW CONCEPTS ....... 7.6 CONCLUSIONS ... .............. ... .......... . .. ........., . , Q.. .. ......... . . . . . .... 7.7 REFERENCES ,.. . . . . . . . . . .. . . . . . . . . . . . . . . .. . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 7.8 FIIRTHER READING . . . . . . . .. . . . . .. . . .. . . . . . . . . . . . . . .. . . . ... . . . . . . . . . . . . . . . . . . , . . . . . . PART I1 INDIVIDUAL PATHOGENS 8 ARCOBACTER ................................................................................. S. J. FORSYTHE, NOTTINGLZANZ TREAT UIZIVERSITY, UK 8.1 INTRODUCTION .......................... ... ........... ... .............. ........ 8.2 THE ARCOBNCTER GENUS ...................................................... 8.3 ARCOBNCTER IDENTIFICATION AND TYPING METLIODS ................ 8.4 METHODS OF DETECTION USING GROWTH MEDIA ...................... 8.5 HUMAN AND AIIMAL INFECTIONS ..... * ............. .. ................. 8.6 PREVENTION AND CONTROL MEASURES ..................................... 8.7 FUTURE RECOGNITION OF AICOBNCRER SPECIES UES PATHOGENS . 8.8 ACKNOWLEDGEMENTS . . . . . . . .. . . . . . . . . . . . .. . . .. . . .. . . . . . . . . . . . .. . . . . . . . . . . . . . 8.9 REFERENCES ............. ... . .......... .... ......... . . ..,. ... ........ . . . . ... ... . . . . . 9 F OODBORNE TREINATODES AND HELMINTHS .................................... K. 0. MURRELL, UN[FORRNED UNIVERSITY OF HEALTLZ SCIENCES, USA NNRL D. WI T. CRONZPTOI~., UNIVERSITY OF GLNSGOW, SCOTLNND 9.1 INTRODUCTION ............................................................. 9.2 ZOONOTIC PARASITE BIOLOGY AND IMPACT ON PUBLIC HEALTLI 9.3 DETECTION .... .. .... .... ... ........ ... . . ..... .... ....... . , . . . . ............ . . . ..... 9.4 ECONOMIC IMPACT . .......................... , .....,....... . ........... S......9. 9.5 PREVENTION, CONTROL AND TREATINENT ..........................+...... .. 9.6 FUTURE TRENDS ................................................................... 9.7 ACKNOWLEDGEMENTS . ........... ......... . ... . . ....... . .. . . ... . . . ... ... .. . . . . . 9.8 RDERENCES ....... . .... .. .. ......... . ... . ........ . . . ... ,.. .... . . . . . . . ...... . . . . 10 EMERGING PATHOGENIC E. COLI ............................................... 253 G. DZIFY, ASHTOWN FOOD RESEARCH CENTRE, TEAGASC, IRELZND 10.1 INTRODUCTION ....................................................... 253 10.2 DETECTION METHODS ................... .. .......................... 257 VIII CONTENTS 20.3 SOURCES OF VTEC INFECTION IN HUMANS ........................... 10.4 PREVALENCE OF VTEC ...................................................... ....... 10.5 SURVIVAL. PERSISTE NCE AND GROWTH IN THE FOOD CHAIN ........................................................... 10.6 CONTROL RNEASURES 10.7 FUTURE TRENDS ................... .... ..................................... ................... 10.8 SOURCES OF FURLHER INFORMATION AND ADVICE ..................................................................... 10.9 REFERENCES 1 HEPATITIS VIRUSES ..................................................................... N . COOK ARZD A . RZEZUTKA, CENTRNL SCIENCE LABORATOY, UK .................................................................... 11.1 INTRODUCTION 11.2 CHARACTERISTICS OF HEPATITIS A AND E VIRUSES ... (MORPHOLOGY, PATHOGENESIS, SYINPTOMS OF INFECTION) ................................... 1 1.3 EPIDEMIOLOGY .... .......................... .................................. 11.4 OUTBREAKS OF FOODBORNE HEPATITIS 1 1 ......... 1.5 DETECTION METHODS FOR HEPATITIS VIRUSES IN FOODS 1.6 PREVALENCE IN THE ENVIRONMENT AND ROUTES OF IRANSMISSION THROUGH FOODSTUFFS .................................. 1.7 PREVENTION AND CONTROL .................................................. .............................................. 11.8 AREAS FOR FURTHER RESEARCH ....................... ........... 11.9 SOURCES OF FNRTHER INFORMATION .. 1 1.10 ACKNOWLEDGEMENT ......................................................... 11.11 REFEIENCES ...................................................................... ........................................................................... PRION DISEASES C . J . SIGZ~RRLSORZ ANCL A . AGUZZI, UNIVERSITAETS~PITD ZUERICH. SWITZERLANCL .............................. ................................ 12.1 INTRODUCRION .. ................................................................. 12.2 EPIDEMIOLOGY ........................................................................ 12.3 DETECTION ........................ ..................................... 12.4 TRANSMISSION .. ................................................... 12.5 PREVENTION AND CONTROL 12.6 FUTURE TRENDS .................................................................. .......................................................... 12.7 PRION TERMINOLOGY 12.8 REFERENCES ... * * ....................... .. .................................. 13 VIBRIOS ....................................................................................... G . B . NAII; S . M . FARUQZIE, D . A . SACK, ICDDR, B - CENTREFOR HEALTH AIZD POPULATION RESEARCH, BANGLADESH 13.1 INTRODUCTION .................................................................... .................. 13.2 TAXONOMY AND BRIEF HISTORICAL BACKGROUND ......................................... 13.3 CLINICAL SIGNS AND SYMPTOMS 13.4 VIRULE NCE FACTORS ............................................................ ............................... 13.5 EPIDEMIOLOGY OF VIBRIO INFECTIONS ....................... ......................... 13.6 METHODS OF DETECTION .. ......................................................... 13.7 SUBSPECIES TYPING ..... 13.8 NEW PANDEMIC STRAINS OF VIBRIO PARAHAEMOLYTICUS CONTENTS IX ........................................... 13.9 PANDE M IC SPREAD OF CHOLERA ................................................... 13.10 PREVENTION AND CONTROL ................................................ 13.11 VIBRIOS: THE GENOMIC ERA ...................................................... 13.12 ACKNOWLEDGEMENT .................................... ............................. 1 3.13 REFERENCES .. ................... 14 YERSINIA EIZTEROCOLITICA .. ...................................... T NESBNKKEN. NORNWGIAIZ SCHOOL OF VETERINARY SCIMCE. NORWNY ......................................... ...................... 14.1 INTRODUCTION .. 14.2 TAXONOMY AND CHARACTERISTICS OF YERSININ .................................................................. E?ZTEROCOLITICN ............... ..................... 14.3 PHENOTYPE CHARACTERISATION ..... ........................ 14.4 METHODS OF DETECTION ... ....................... ............................ ................................. 1 4.5 EPIDEMIOLOGY .. .............................. 14.6 RISK FACTORS CONNECTED TO THE AGENT 14.7 RISK FACTORS IN CONNECTION WITH THE HOST ...................... 14.8 RISK FACTORS IN CONNECTION WITH SURVIVAL AND GROWTH IN FOODS .......................... ... ......................................... 14.9 RISK FACTORS BASED ON EPIDEMIOLOGICAL STUDIES ............. 14.10 PREVENTION AND CONTROL AT DIFFERENT STEPS OF THE ...................................... .................... FOOD CHAIN .... .. .................................................................. 14.11 FUTURE TRENDS ................... 14.12 SOURCES OF FURTHER INFORMATION NND ADVICE ......................................... .................... 14.13 REFERENCES ....... ................................................................. ................... 15 LISTERIA .. J . MCLNUCHLIN. HENLTH PROTECTION AGENCY FOOD SC@Y MICROBIOLOGY LNBORNTORY. UK ........................................... 15.1 INTRODUCTION .................... .. 15.2 HISTORICAL S UMMARY AND EME RGENCE OF LIS T ERIOSIS AS A M AJOR FOODBORNE DISEASE ................................................ 15.3 LISTERIA TAXONOMY, PROPERTIES. OCCURRENCE AND .................................................................. PATHOGENICITY .................... ............................ 15.4 THE DISEASE LISTERIOSIS .. 15.5 EPIDEMIOLOGY. SURVEILLANCE, TYPING AND ROUTES OF ............................................. ................... TRANSMISSION .. 15.6 GROWTH AND ISOLATION OF LISTERIN ................................... ................................................... 15.7 PREVENTION AND CONTROL ................................................................. 15.8 FUTURE TRENDS ............................... 15.9 SOURCES OF INFORMATION AND ADVICE 15.10 REFERENCES ...................................................................... ................................................................... 16 HELICOBACTER PYLORI S . F: PARK. UNIVTRSITY OF SURREY. UK .................................................................... 16 . I INTRODUCTION ............................ 16.2 PHYSIOLOGY AND GROWTH REQUIREMENTS X CONTENTS ..... 16.3 DISEASE ASSOCIATIONS AND MECHANISMS OF VIRULENCE 431 ..................... 16.4 EPIDEMIOLOGY AND ROUTES OF TRANSMISSION 434 16.5 DETECTION METHODS AND CULTURE FROM CLINICAL SAMPLES. FOOD AND WATER ............................................................. 437 ............................................ 16.6 SURVIVAL IN FOOD AND WATER 439 .......................... 16.7 CONCLUSIONS AND FUTURE TRENDS .. ........ 440 ...................................... 16.8 SOURCES OF FURTHER INFORMATION 441 ...................................................................... 16.9 REFERENCES 442 17 ENTEROBACTERIACEAE ................................................................... 450 J.L . CORDIER, NESTLE NUTRITION. SWITZERLANCL .................................................................... 17.1 INTRODUCTION 450 ................................................... 17.2 METHODS OF DETECTION 452 17.3 EPIDEMIOLOGY ............................................................... 454 17.4 HEALTH RISKS AND UNDERLYING FACTORS .............................. 461 ................................................... 17.5 PREVENTION AND CONTROL 462 ..................................................................... 17.6 REFERENCES 464 18 CAMPYLOBACTER .......................................................................... 476 R . E . MCIPDRELL NNCL W G . MILLEL; US DEPNRTMENT OF A~RICILTIRE. USA .................................................................. INTRODUCTION 476 ........................ SEASONAL AND SPORADIC DISEASE .. ......... 483 ..................................................................... OUTBREAKS 484 ........................ ......... NON-DIARRHOEAL HUMAN DISEASE .. 486 RESERVOIRS OF ECS IN THE FOOD AND WATER SUPPLY ......... 488 CULTURE AND ISOLATION OF ECS FROM HUMAN FAECES, .................................................. FOOD AND WATER SOURCES 492 ......................... DETECTION AND DIFFERENTIATION METHODS 496 COMPARATIVE GENOMICS OF C . COLI. C . LARI. C . ~~PSALIENSIS .................................................................. . AND C JEJUNI 498 ............... PUTATIVE AND POTENTIAL ECS VIRULENCE FACTORS 499 ..................................................................... GENOTYPING 505 .................................................. PREVENTION AND CONTROL 506 CONCLUSIONS AND FUTURE TRENDS ....................................... 507 ........................................................ ACKNOWLEDGEMENTS 509 REFERENCES ...................................................................... 509 19 MYCOBACTERIUM PARATUBERCULOSIS ........................................... 522 M . W GRIFLITHS. UNIVERSITY OF GUELPH. CAN A DA .................................................................... 19.1 INTRODUCTION 522 ............................................................. 19.2 JOHNE S DISEASE 522 ............................................................. 19.3 CROHII S DISEASE 524 19.4 MYCOBACTERIUM PARNTUBELRULOSIS AND CROHN S DISEASE 525 19.5 PREVALENCE OF MYCOBACTERIU M PNRCLTUBERCULOSIS ......................................................................... IN FOODS 531 19.6 SURVIVAL IN FOOD ............................................................. 533 CONTENTS XI 19.7 SURVIVAL IN THE ENVIRON~NENT .......................................... 19.8 DETECTION. ENUMERATION AND TYPING ..................... .. ...... .......................................... ......................... 19.9 CONTROL ... ...................................... 19.10 FURTHER SOURCES OF INFOR M ATION ................................................................... 1 9.1 1 REFERENCES ............................................................................. 20 ENTEROCOCCI C . M . A . P. FRANZ AND W; H . HOLZAPFEL. INSTITUTE FUR HYGIENE UND TOXICOLOGY. GEL-NZALZY ...................................... ......................... 20.1 INTRODUCTION .. .......................................................................... 20.2 HABITAT ................... ............ 20.3 USE OF ENTEROCOCCI AS PROBIOICS .. .... 20.4 INFECTIONS CATISED BY ENTEROCOCCI AND EPIDEMIOLOGY 20.5 INCIDENCE OF VIRULE NC E FACTORS AMONG FOOD ENTEROCOCCI . 20.6 INCIDENCE OF ANTIBIOTIC RESISTANCE AMONG FOOD ..................................................................... ENLEROCOCCI .............................. 20.7 SURVIVAL OF GASTROINTESTINAL TRANSIT 20.8 CONCLUSION .................................................................... .................................................................. 20.9 REFERENCES .................................................................................................. INDEX
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genre	(DE-588)4143413-4 Aufsatzsammlung gnd-content
genre_facet	Aufsatzsammlung
id	DE-604.BV019993714
illustrated	Illustrated
indexdate	2024-07-09T20:10:21Z
institution	BVB
isbn	1855739631 9781855739635 0849334292
language	English
oai_aleph_id	oai:aleph.bib-bvb.de:BVB01-013315562
oclc_num	70229608
open_access_boolean
owner	DE-M49 DE-BY-TUM DE-188
owner_facet	DE-M49 DE-BY-TUM DE-188
physical	XXII, 634 S. Ill., graph. Darst.
publishDate	2006
publishDateSearch	2006
publishDateSort	2006
publisher	Woodhead Publ. [u.a.]
record_format	marc
series2	Woodhead Publishing in food science, technology and nutrition
spelling	Emerging foodborne pathogens ed. by Y. Motarjemi ... 1. publ. Cambridge [u.a.] Woodhead Publ. [u.a.] 2006 XXII, 634 S. Ill., graph. Darst. txt rdacontent n rdamedia nc rdacarrier Woodhead Publishing in food science, technology and nutrition Food Microbiology cabt Microbial Contamination cabt Pathogens cabt Foodborne Diseases cabt Bacteria pathogenicity Food Contamination prevention & control Food Microbiology Foodborne diseases Medical microbiology Pathogenic microorganisms Lebensmittelverarbeitung (DE-588)4167045-0 gnd rswk-swf Lebensmittelinfektion (DE-588)4274039-3 gnd rswk-swf Lebensmittelhygiene (DE-588)4034887-8 gnd rswk-swf Lebensmittelmikrobiologie (DE-588)4034896-9 gnd rswk-swf (DE-588)4143413-4 Aufsatzsammlung gnd-content Lebensmittelmikrobiologie (DE-588)4034896-9 s DE-604 Lebensmittelinfektion (DE-588)4274039-3 s Lebensmittelverarbeitung (DE-588)4167045-0 s Lebensmittelhygiene (DE-588)4034887-8 s b DE-604 Motarjemi, Yasmine edt OEBV Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=013315562&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis
spellingShingle	Emerging foodborne pathogens Food Microbiology cabt Microbial Contamination cabt Pathogens cabt Foodborne Diseases cabt Bacteria pathogenicity Food Contamination prevention & control Food Microbiology Foodborne diseases Medical microbiology Pathogenic microorganisms Lebensmittelverarbeitung (DE-588)4167045-0 gnd Lebensmittelinfektion (DE-588)4274039-3 gnd Lebensmittelhygiene (DE-588)4034887-8 gnd Lebensmittelmikrobiologie (DE-588)4034896-9 gnd
subject_GND	(DE-588)4167045-0 (DE-588)4274039-3 (DE-588)4034887-8 (DE-588)4034896-9 (DE-588)4143413-4
title	Emerging foodborne pathogens
title_auth	Emerging foodborne pathogens
title_exact_search	Emerging foodborne pathogens
title_full	Emerging foodborne pathogens ed. by Y. Motarjemi ...
title_fullStr	Emerging foodborne pathogens ed. by Y. Motarjemi ...
title_full_unstemmed	Emerging foodborne pathogens ed. by Y. Motarjemi ...
title_short	Emerging foodborne pathogens
title_sort	emerging foodborne pathogens
topic	Food Microbiology cabt Microbial Contamination cabt Pathogens cabt Foodborne Diseases cabt Bacteria pathogenicity Food Contamination prevention & control Food Microbiology Foodborne diseases Medical microbiology Pathogenic microorganisms Lebensmittelverarbeitung (DE-588)4167045-0 gnd Lebensmittelinfektion (DE-588)4274039-3 gnd Lebensmittelhygiene (DE-588)4034887-8 gnd Lebensmittelmikrobiologie (DE-588)4034896-9 gnd
topic_facet	Food Microbiology Microbial Contamination Pathogens Foodborne Diseases Bacteria pathogenicity Food Contamination prevention & control Foodborne diseases Medical microbiology Pathogenic microorganisms Lebensmittelverarbeitung Lebensmittelinfektion Lebensmittelhygiene Lebensmittelmikrobiologie Aufsatzsammlung
url	http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=013315562&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA
work_keys_str_mv	AT motarjemiyasmine emergingfoodbornepathogens

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