Part, Chapter, Paragraph
1 II, 5. 1. 1| infection with a certain bacteria, Helicobacter pylori, is
2 II, 5. 3. 4| infection with a certain bacteria, Helicobacter pylori, is
3 II, 5. 9. 4| early exposure to certain bacteria actually seems to have a
4 II, 6. 3. 2| are caused by resistant bacteria, a very large and increasing
5 II, 6. 3. 2| Countries.~ ~For most other bacteria and virus under EU surveillance
6 II, 6. 3. 2| quality assured.~ ~For other bacteria under EU surveillance, such
7 II, 6. 3. 2| such as the intestinal bacteria enterococci, E. coli, Klebsiella
8 II, 6. 3. 2| only the disease-causing bacteria, are prescribed. These examples
9 II, 6. 3. 2| and selection of resistant bacteria.~ ~Data on antibiotic consumption
10 II, 6. 3. 2| spread of different ‘problem bacteria’; and~· spotting novel ‘
11 II, 6. 3. 3| specific variant of the bacteria, lymphogranuloma venereum (
12 II, 6. 3. 4| disease, caused by inhaling a bacteria belonging to the Mycobacterium
13 II, 6. 3. 4| respiratory disease caused by the bacteria Legionella pneumophila,
14 II, 6. 3. 5| against the carriage of the bacteria, they have a potentially
15 II, 6. 3. 6| commonly diagnosed food-borne bacteria in the EU, and may have
16 II, 6. 3. 6| and Salmonella paratyphi bacteria. Typhoid and paratyphoid
17 II, 6. 3. 6| only reservoir for these bacteria. The mode of transmission
18 II, 6. 3. 6| caused by Brucella genus bacteria. The reservoirs for these
19 II, 6. 3. 6| The reservoirs for these bacteria are sheep, goat, swine and
20 II, 6. 3. 6| reservoir, even though the bacteria can survive for a long time
21 II, 6. 3. 7| zoonosis, caused by the bacteria Francisella tularensis.
22 II, 6. 3. 7| spectrum, caused by Leptospira bacteria. The death rate is low,
23 III, 10. 1 | factors, such as the myriad of bacteria, viruses, and other micro-organisms,
24 III, 10. 3. 3| hazards include viruses, bacteria and fungi and more recently
25 III, 10. 3. 3| project~ ~ ~ ~For most other bacteria under EU surveillance the
26 III, 10. 3. 3| only in the last decade.~ ~Bacteria~ ~Bacteria may also have
27 III, 10. 3. 3| last decade.~ ~Bacteria~ ~Bacteria may also have very dangerous
28 III, 10. 3. 3| acquired via inhalation of bacteria belonging to the Mycobacterium
29 III, 10. 3. 3| respiratory disease caused by the bacteria Legionella pneumophila,
30 III, 10. 3. 3| commonly diagnosed food-borne bacteria in the EU, and may be slightly
31 III, 10. 4. 1| such as mites, moulds and bacteria. Ventilation-related humidity
32 III, 10. 4. 1| micro-organisms (mould, bacteria) but also increase the release
33 III, 10. 4. 2| products~Fish and shellfish~ ~ ~Bacteria - infectious~ ~ ~ ~ ~Aeromonas
34 III, 10. 4. 2| enterocolotica~ ~ ~Pig~ ~ ~ ~Bacteria – toxin producing~ ~ ~ ~ ~
35 III, 10. 4. 2| Chronic 3~Mortality 4~ ~Bacteria – Infectious~ ~Aeromonas
36 III, 10. 4. 2| enterocolotica~GE, ReA~ ~ ~Medium~ ~Bacteria – toxin producing~ ~Bacillus
37 III, 10. 4. 2| certain important food-borne bacteria, their toxins and metabolites,
38 III, 10. 4. 2| caused by these resistant bacteria pose a particular risk to
39 III, 10. 4. 2| risk to human health (100 bacteria/g). However, in RTE fishery
40 III, 10. 4. 2| animals and microorganisms (bacteria, viruses, etc.), the genetic
41 III, 10. 4. 3| water by pathogenic viruses, bacteria or protozoa. Ground water
42 III, 10. 4. 3| pneumonia in humans. Legionella bacteria can be found in all fresh
43 III, 10. 5. 1| biological contamination and bacteria as well as by chemicals
44 III, 10. 5. 1| formaldehyde, moulds and bacteria from damp buildings, and
45 III, 10. 5. 1| contamination from fungi and bacteria (Zhao et al,, 2008a) and
46 IV, 11. 5. 4| HIV/AIDS, hepatitis B and C, bacteria, fungi and parasites through
47 Key, Ap5. 0. 0| bacteria~bacterial~bacterium~barrier~
