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...
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| Format: | Article |
| Language: | English |
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Centers for Disease Control and Prevention
1997-12-01
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| Series: | Emerging Infectious Diseases |
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| Online Access: | https://wwwnc.cdc.gov/eid/article/3/4/97-0410_article |
| _version_ | 1818035042514894848 |
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| author | E. M. Foster |
| author_facet | E. M. Foster |
| author_sort | E. M. Foster |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-12-10T06:48:46Z |
| format | Article |
| id | doaj.art-673a02e65e254761b7c55507144153bb |
| institution | Directory Open Access Journal |
| issn | 1080-6040 1080-6059 |
| language | English |
| last_indexed | 2024-12-10T06:48:46Z |
| publishDate | 1997-12-01 |
| publisher | Centers for Disease Control and Prevention |
| record_format | Article |
| series | Emerging Infectious Diseases |
| spelling | doaj.art-673a02e65e254761b7c55507144153bb2022-12-22T01:58:36ZengCenters for Disease Control and PreventionEmerging Infectious Diseases1080-60401080-60591997-12-013448148210.3201/eid0304.970410Historical Overview of Key Issues in Food SafetyE. M. FosterFoodborne 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.https://wwwnc.cdc.gov/eid/article/3/4/97-0410_articleUnited States |
| spellingShingle | E. M. Foster Historical Overview of Key Issues in Food Safety Emerging Infectious Diseases United States |
| title | Historical Overview of Key Issues in Food Safety |
| title_full | Historical Overview of Key Issues in Food Safety |
| title_fullStr | Historical Overview of Key Issues in Food Safety |
| title_full_unstemmed | Historical Overview of Key Issues in Food Safety |
| title_short | Historical Overview of Key Issues in Food Safety |
| title_sort | historical overview of key issues in food safety |
| topic | United States |
| url | https://wwwnc.cdc.gov/eid/article/3/4/97-0410_article |
| work_keys_str_mv | AT emfoster historicaloverviewofkeyissuesinfoodsafety |