Salmonella: a continuing problem.
Salmonella was the archetypal food poisoning organism of the 20th century. It achieved a high public profile following the salmonella-in-eggs crisis of 1988-89, but by then had been the subject of public health concern and scientific interest for over a century. Early associated with animal foods, the advent of phage typing in the 1940s began to reveal the complexity of its environmental associations. This paper explores the story of salmonella as a continuing problem in epidemiology, microbiology and public health, in the food chain, and in the kitchen.
Hardy
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Wellcome Trust Centre for the History of Medicine at UCL, Euston House, 24 Eversholt Street, London NW1 1AD, UK. a.hardy@ucl.ac.uk
D003296:Cooking / Q000266:history; D005511:Food Handling / Q000266:history; D005523:Food Supply / Q000266:history; D049673:History, 20th Century; D006801:Humans; D008828:Microbiological Techniques / Q000266:history; D011634:Public Health / Q000266:history; D012478:Salmonella Food Poisoning / Q000266:history*