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Articles by Meghan M Holst
Contributing Factors of Foodborne Illness Outbreaks - National Outbreak Reporting System, United States, 2014-2022
Results During 2014–2022, a total of 6,618 foodborne illness outbreaks were reported to NORS. Outbreaks were excluded from analysis if a contributing factor was not reported (n = 3,788 [57.2%]) or if a pathogen was identified in more than one etiologic category (n = 23 [0.3%]). An additional 126 (1.9%) viral outbreaks were excluded because a contributing factor that was not biologically feasible was reported.
Comparison of Physiological Stress Indices in Anesthetized and Manually Restrained Leopard Sharks, Triakis semifasciata
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Survey of Lichen Diversity and Abundance in a Florida Scrub in Relation to Various Temporal Stages of Burn Recovery
Abstract With the increased use of prescribed burns in recent years, it is critical to understand their impacts not only on their primary target species, but also on the entire biological community. Lichen have intricate symbioses with other neighboring organisms and provide important ecosystem services. In prairie and grassland environments, the prescribed burns may result in the extirpation of some ground-dwelling species of lichen.
Characteristics associated with successful foodborne outbreak investigations involving United States retail food establishments (2014–2016) | Epidemiology & Infection | Cambridge Core
Hostname: page-component-69598c5f4d-hs2k5 Total loading time: 0 Render date: 2023-05-19T06:20:11.236Z Has data issue: false Feature Flags: { "useRatesEcommerce": false } hasContentIssue false Published online by Cambridge University Press: 20 March 2023 Meghan M. Holst [Opens in a new window] , Laura G.
Operational Antecedents Associated with Clostridium perfringens Outbreaks in Retail Food Establishments, United States, 2015–2018 | Foodborne Pathogens and Disease
Foodborne Pathogens and DiseaseVol. 19, No. 3 Original Articles Abstract is a common foodborne pathogen, frequently associated with improper cooking, and cooling or reheating of animal products. The U.S. Food and Drug Administration Food Code outlines proper food preparation practices to prevent foodborne outbreaks; however, retail food establishments continue to have outbreaks.
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