The new American diet and the changing face of foodborne illness.
Pathogens responsible for foodborne illness are changing, owing to changes in the American diet as well as in food production and distribution. Microbial adaptations to heat, acid, cold, and antibiotics have made food safety a challenging task. This article reviews the common pathogens, their sources, and treatment.
Taege
Alan J
AJ
Department of Infectious Diseases, The Cleveland Clinic Foundation, OH 44195, USA. taegra@ccf.org
D000383:Agriculture; D004032:Diet; D019649:Food Industry; D005517:Foodborne Diseases / Q000175:diagnosis / Q000382:microbiology / Q000517:prevention & control; D006801:Humans; D014481:United States