A review on the prevalence and Detection of Bacterial contamination in Common Food and Associated Health Risk
This thesis is submitted in partial fulfillment of the requirements for the degree of Bachelor of Science in Biotechnology 2021.
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Brac University
2022
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| オンライン･アクセス: | http://hdl.handle.net/10361/17132 |
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10361-171322022-08-30T21:01:33Z A review on the prevalence and Detection of Bacterial contamination in Common Food and Associated Health Risk Baidya, Sangita Rahman, Tasmia Ahmed, Akash Department of Mathematics and Natural Sciences, Brac University Food Street Food Ready-to-Eat Food Foodborne Contamination People Illness Child Bacterial WHO Food--Microbiology. Food contamination This thesis is submitted in partial fulfillment of the requirements for the degree of Bachelor of Science in Biotechnology 2021. Catalogued from PDF version of thesis. Includes bibliographical references (pages 46-54). Foodborne diseases are becoming a serious public health problem throughout the world, with 48 million illnesses and 3,000 fatalities projected in the United States each year. Over 1.7 billion cases of diarrheal disease-related deaths in children are recorded worldwide each year, with the bulk of these cases attributed to polluted food and water. Food-borne infections cause more medical care and fatalities in children under the age of four than in any other age group. Foodborne illness is caused by two different factors: food intoxication and food infection. Foodborne illness agents are capable of not just decapitating large numbers of people, but also of causing severe mortality and disability. There is increasing evidence that persons from minority racial and ethnic groups are more likely to contract foodborne illnesses. The food and beverage industries constitute a key part of the economy in many countries. Every day, they serve millions of people with a wide range of ready-to-eat (RTE) meals and drinks sold and occasionally prepared in public spaces. Food sources as diverse as meat, fish, natural goods, vegetables, grains, and cereals based on ready-to-eat food variations, frozen produce, and refreshments are included in road-distributed food types. RTE foods are ones that have not been further treated before being ingested in a way that considerably lowers microbial load. According to the World Health Organization, contaminated foods are responsible for up to 70% of diarrheal infections, and food-borne illnesses are the leading cause of death, killing an estimated 2.1 million people globally, the majority of whom are children in developing countries. Clostridium botulinum, E. coli, Salmonella spp., Listeria monocytogenes, Yersinia enterocolitica, Staphylococcus aureus, Shigella spp., Bacillus cereus, and Campylobacter jejuni are the most prevalent foodborne pathogens in the bacterial domain. Escherichia coli, Shigella sp., Staphylococcus sp., Bacillus spp., Klebsiella spp., Listeria monocytogenes, and other foodborne pathogens have all been documented. This review will highlight the Prevalence and Baidya, Sangita Rahman, Tasmia B. Biotechnology 2022-08-30T08:19:23Z 2022-08-30T08:19:23Z 2021 2021-10 Thesis ID: 16326013 ID: 16226007 http://hdl.handle.net/10361/17132 en_US Brac University theses are protected by copyright. They may be viewed from this source for any purpose, but reproduction or distribution in any format is prohibited without written permission. 54 Pages application/pdf Brac University |
| institution |
Brac University |
| collection |
Institutional Repository |
| language |
en_US |
| topic |
Food Street Food Ready-to-Eat Food Foodborne Contamination People Illness Child Bacterial WHO Food--Microbiology. Food contamination |
| spellingShingle |
Food Street Food Ready-to-Eat Food Foodborne Contamination People Illness Child Bacterial WHO Food--Microbiology. Food contamination Baidya, Sangita Rahman, Tasmia A review on the prevalence and Detection of Bacterial contamination in Common Food and Associated Health Risk |
| description |
This thesis is submitted in partial fulfillment of the requirements for the degree of Bachelor of Science in Biotechnology 2021. |
| author2 |
Ahmed, Akash |
| author_facet |
Ahmed, Akash Baidya, Sangita Rahman, Tasmia |
| format |
Thesis |
| author |
Baidya, Sangita Rahman, Tasmia |
| author_sort |
Baidya, Sangita |
| title |
A review on the prevalence and Detection of Bacterial contamination in Common Food and Associated Health Risk |
| title_short |
A review on the prevalence and Detection of Bacterial contamination in Common Food and Associated Health Risk |
| title_full |
A review on the prevalence and Detection of Bacterial contamination in Common Food and Associated Health Risk |
| title_fullStr |
A review on the prevalence and Detection of Bacterial contamination in Common Food and Associated Health Risk |
| title_full_unstemmed |
A review on the prevalence and Detection of Bacterial contamination in Common Food and Associated Health Risk |
| title_sort |
review on the prevalence and detection of bacterial contamination in common food and associated health risk |
| publisher |
Brac University |
| publishDate |
2022 |
| url |
http://hdl.handle.net/10361/17132 |
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