Abstract:
:Well publicized outbreaks of foodborne illness have occurred in recent years due to consumption of commercial, nonpasteurized ("fresh" or "unpasteurized") fruit juices. Nonpasteurized and heat treated juices have been associated with at least 15 foodborne illness outbreaks since the early 1900s. Disease syndromes have included salmonellosis, typhoid fever, cyrptosporidiosis, Escherichia coli-related diarrhea, and hemolytic uremia. Mortality has occasionally occurred during these outbreaks. An increase in the number of reported outbreaks in recent years possibly reflects greater consumption of fresh juices and closer scrutiny of these products by medical and public health authorities. This article reviews the fruit juice borne outbreaks in the 1900s, methods to control pathogens, and regulatory issues related to production of nonpasteurized fruit juices in the U.S.
journal_name
Crit Rev Microbioljournal_title
Critical reviews in microbiologyauthors
Parish MEdoi
10.3109/10408419709115132subject
Has Abstractpub_date
1997-01-01 00:00:00pages
109-19issue
2eissn
1040-841Xissn
1549-7828journal_volume
23pub_type
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