Abstract:
:Foodborne transmission of pathogenic and toxigenic microorganisms has been a recognized hazard for decades. Even half a century ago we knew about the dangers of botulism from underprocessed canned foods; staphylococcal poisoning from unrefrigerated cream-filled pastries, sliced ham, meat, and poultry salads; and salmonellosis from infected animal products. Despite new protective measures, changes in preservation techniques and failure to follow recognized procedures have created new dangers. Moreover, we now recognize new organisms that can cause foodborne illness--Listeria monocytogenes, Escherichia coli O157:H7, Campylobacter jejuni, Vibrio parahaemolyticus, Yersinia enterocolitica, and others. Controlling these organisms will require widespread education and possibly new regulatory initiatives.
journal_name
Emerg Infect Disjournal_title
Emerging infectious diseasesauthors
Foster EMdoi
10.3201/eid0304.970410subject
Has Abstractpub_date
1997-10-01 00:00:00pages
481-2issue
4eissn
1080-6040issn
1080-6059journal_volume
3pub_type
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