Primer on food-borne pathogens for subsistence food handlers.
Subsistence food preparations may lead to human illnesses caused by pathogenic bacteria and viruses. Little is known about the incidence of food-borne illnesses other than botulism in circumpolar indigenous populations. Lack of documentation for other pathogens may be related to the sparsely populated communities involved, limited laboratory analysis, and non-lethality to healthy individuals. This overview covers the major food-borne pathogens, their sources, transmission, growth parameters, and prevention. Examples of indigenous peoples' food preparations that may be susceptible to pathogenic bacterial growth and toxin formation are described.
Himelbloom
B H
BH
Fishery Industrial Technology Center, Kodiak, Alaska, USA.
D000413:Alaska / Q000453:epidemiology; D001110:Arctic Regions; D001906:Botulism / Q000453:epidemiology* / Q000209:etiology; D004196:Disease Outbreaks / Q000517:prevention & control*; D005506:Food Contamination / Q000517:prevention & control*; D005511:Food Handling / Q000592:standards; D005516:Food Microbiology; D005517:Foodborne Diseases / Q000453:epidemiology*; D005759:Gastroenteritis / Q000453:epidemiology* / Q000382:microbiology; D006801:Humans; D015994:Incidence; D004930:Inuit; D018570:Risk Assessment