uuringut regioonidel infetseerumis koldega ja elanikonna teavitamine riskidest. 3 KASUTATUD KIRJANDIS Parm Ü., Parv V. (2017). Nakkushaiguste ja Epidemioloogia õpik. Tartu: Härmametsa Talu kirjastus. Tartu Tervishoiu Kõrgkool. Difüllobotriaas. (2017). Terviseamet. http://www.terviseamet.ee/index.php?id=1088 Xiao L., Ryan U., Feng Y. (2015). Biology of Foodborne Parasites. https://books.google.ee/books? id=YDPpBwAAQBAJ&pg=PA314&lpg=PA314&dq=diphyllobothriosis&source=bl&ots=H3IfY5IpG7&sig=6HLS8Ax Yxl_H08LflsBobM55vGo&hl=ru&sa=X&ved=2ahUKEwjEvfbKpbneAhXFlosKHe- UDkw4ChDoATAJegQICBAB#v=onepage&q=diphyllobothriosis&f=false Scholz T., Garcia H.H., Kuchta R., Wicht B. (2009). Update on the Human Broad Tapeworm (Genus Diphyllobothrium), Including Clinical Relevance. Clinical Microbiology Rerviews, 22(1), 146160. https://cmr.asm
Toiduainetööstused peaksid jälgima vee aktiivsust ja pH-d, millega on võimalik pidurdada toksiinide moodustumist toidus. 15 KASUTATUD KIRJANDUS Baird-Parker, T. C., Gould, G. W., Lund, B. M. The Microbiological Safety and Quality of Food. Volume I. Aspen Publishers, Inc. Gaithersburg, Maryland. 2000. lk 1401 Cookingham, T., Goodrich, R. M., Parish, M. E., Schneider K. R. Preventing Foodborne Illness: Bacillus cereus and Bacillus anthracis. University of Florida, USA. 2004 Cousin, M. A. Sporeforming Bacteria in Foods. Department of Food Science, Purdue University, West Layfayette, IN. 2003 Doyle, M. P., Beuchat, L. R. Food Microbiology: Fundamentals and Frontiers. 3rd Edition. ASM Press, Washington, 2007. lk 35-37; 445-452. Giffel, M. C., Wagendorp, A., Herrewegh, A., Driehuis, F. Bacterial spores in silage and raw milk. Antonie van Leeuwenhoek, 2002, 81, lk 625. Lampel, K. A
of the organism during storage at 10°C of tolerance to heat (55°C) and alkaline pH beef treated with hot water and/or lactic acid (11.0). However, evidence for such cross- (Ikeda et al. 2003). An additional concern is tolerance in situ is still lacking. that organic acid treatments may alter the Given that several Salmonella strains natural flora of the beef carcass, thereby implicated in foodborne outbreaks have been reducing the competitive effect of the back- identified as resistant to multiple antibiotics, ground flora against enteric pathogens, or the hypothesis that such strains are also resis- allowing proliferation of acid tolerant organ- tant to antimicrobial interventions in beef isms, such as lactic acid bacteria or yeasts processing has been tested. Bacon et al.
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