Historical Overview of Key Issues in Food Safety
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 poultr...
| Main Author: | |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Centers for Disease Control and Prevention
1997-12-01
|
| Series: | Emerging Infectious Diseases |
| Subjects: | |
| Online Access: | https://wwwnc.cdc.gov/eid/article/3/4/97-0410_article |