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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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Formato: | Texto |
Lenguaje: | English |
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Centers for Disease Control and Prevention
1997
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Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2640083/ https://www.ncbi.nlm.nih.gov/pubmed/9366600 |
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author | Foster, E M |
author_facet | Foster, E M |
author_sort | Foster, E M |
collection | PubMed |
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. |
format | Text |
id | pubmed-2640083 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 1997 |
publisher | Centers for Disease Control and Prevention |
record_format | MEDLINE/PubMed |
spelling | pubmed-26400832009-05-20 Historical overview of key issues in food safety. Foster, E M Emerg Infect Dis Research Article 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. Centers for Disease Control and Prevention 1997 /pmc/articles/PMC2640083/ /pubmed/9366600 Text en https://creativecommons.org/licenses/by/4.0/This is a publication of the U.S. Government. This publication is in the public domain and is therefore without copyright. All text from this work may be reprinted freely. Use of these materials should be properly cited. |
spellingShingle | Research Article Foster, E M Historical overview of key issues in food safety. |
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 | Research Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2640083/ https://www.ncbi.nlm.nih.gov/pubmed/9366600 |
work_keys_str_mv | AT fosterem historicaloverviewofkeyissuesinfoodsafety |