Part,  Chapter, Paragraph

 1    I,     2.  2    |          hazards and makes zoonoses and food-borne diseases as well as of other
 2    I,     2.  2    |               prevention and control of food-borne and other diseases much
 3    I,     2.  9    |               in place. Some water- and food-borne disease outbreaks are expected
 4   II,     6.  3.  6|              areas. Large multinational food-borne outbreaks are much more
 5   II,     6.  3.  6|                 most commonly diagnosed food-borne bacteria in the EU, and
 6   II,     6.  3.  6|           enhanced surveillance for all food-borne diseases (covering all the
 7   II,     6.  3.  6|                 reviewed with regard to food-borne viruses, and rapid information
 8   II,     6.  3.  6|           should be established for all food-borne diseases.~ ~
 9   II,     6.  3.  6|                 in the environment, and food-borne outbreaks have been detected
10   II,     6.  3.  6|               the botulism toxin causes food-borne botulism, while wound botulism
11  III,    10.  2.  1|          micronutrient deficiencies and food-borne diseases.~· European Parliament
12  III,    10.  3.  3|                 most commonly diagnosed food-borne bacteria in the EU, and
13  III,    10.  4.  2|        microbiological contaminants and food-borne outbreaks.~ ~
14  III,    10.  4.  2|            antimicrobial resistance and food-borne outbreaks and publish an
15  III,    10.  4.  2|          zoonoses and agents thereof.~ ~Food-borne outbreaks and antimicrobial
16  III,    10.  4.  2|               the human cases linked to food-borne outbreaks will still be
17  III,    10.  4.  2|                for Salmonella and other food-borne zoonotic diseases to reduce
18  III,    10.  4.  2|          criteria for certain important food-borne bacteria, their toxins and
19  III,    10.  4.  2|            antimicrobial resistance and food-borne outbreaks to the European
20  III,    10.  4.  2|               most important sources of food-borne Campylobacter infections,
21  III,    10.  4.  2|                EU. The major sources of food-borne Salmonella infections are
22  III,    10.  4.  2|    Campylobacter isolates from poultry. Food-borne infections caused by these
23  III,    10.  4.  2|              are the main source of the food-borne infections. Among the large
24  III,    10.  4.  2|           Salmonella, Campylobacter and food-borne viruses are the most important
25  III,    10.  4.  2|                most important causes of food-borne outbreaks. For Salmonella
26  III,    10.  4.  2|              common causative agents of food-borne virus outbreaks. The most
27  III,    10.  4.  2|                The incidence of the two food-borne parasitic zoonoses, trichinellosis
28  Key,   Ap5.  0.  0| fluoroquinolones~fluorosis~folate~folic~food-borne~formaldehyde~fracture~fractures~