Emerging foodborne pathogens: keeping your patients and your families safe.
Changes in food production and societal pressures have led to a continuing increase in the incidence of foodborne illness. Many pathogens are associated with specific foods, e.g., E. coli O157:H7 with hamburgers or Salmonella with eggs. The U.S. Food and Drug Administration has recently approved irradiation for sterilization of meat, but public acceptance of irradiated food is low. Because contaminated foods are seldom detected before they reach store shelves, care in food preparation by professional and home cooks is crucial.
Oldfield
E C
EC
Division of Infectious Diseases, Department of Medicine, Eastern Virginia Medical School, Norfolk, VA, USA.
D000818:Animals; D017129:Anisakiasis / Q000635:transmission; D002169:Campylobacter Infections / Q000635:transmission; D004531:Eggs; D004927:Escherichia coli Infections / Q000635:transmission; D005506:Food Contamination / Q000517:prevention & control; D005516:Food Microbiology; D005638:Fruit; D006801:Humans; D008088:Listeriosis / Q000635:transmission; D008460:Meat; D010125:Ostreidae; D011202:Poultry Products; D012478:Salmonella Food Poisoning / Q000453:epidemiology; D017747:Seafood; D014481:United States / Q000453:epidemiology