Format

Send to

Choose Destination
Emerg Infect Dis. 1997 Jul-Sep;3(3):285-93.

Emerging foodborne diseases.

Author information

1
Centers for Disease Control and Prevention, Atlanta, GA 30333, USA. sba8@ciddbd1.em.cdc.gov

Abstract

The epidemiology of foodborne diseases is rapidly changing. Recently described pathogens, such as Escherichia coli O157:H7 and the epidemic strain of Salmonella serotype Typhimurium Definitive Type 104 (which is resistant to at least five antimicrobial drugs), have become important public health problems. Well-recognized pathogens, such as Salmonella serotype Enteritidis, have increased in prevalence or become associated with new vehicles. Emergence in foodborne diseases is driven by the same forces as emergence in other infectious diseases: changes in demographic characteristics, human behavior, industry, and technology; the shift toward a global economy; microbial adaptation; and the breakdown in the public health infrastructure. Addressing emerging foodborne diseases will require more sensitive and rapid surveillance, enhanced methods of laboratory identification and subtyping, and effective prevention and control.

PMID:
9284372
PMCID:
PMC2627632
DOI:
10.3201/eid0303.970304
[Indexed for MEDLINE]
Free PMC Article

Supplemental Content

Full text links

Icon for PubMed Central
Loading ...
Support Center