• Int J Circumpolar Health · Jan 1998

    Review

    Primer on food-borne pathogens for subsistence food handlers.

    • B H Himelbloom.
    • Fishery Industrial Technology Center, Kodiak, Alaska, USA.
    • Int J Circumpolar Health. 1998 Jan 1; 57 Suppl 1: 228-34.

    AbstractSubsistence 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.

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