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United States Department of Agriculture

Agricultural Research Service

Title: Factors Involved in the Emergence/recognition and Maintenance of Foodborne Pathogens

Authors
item Smith, James
item Smith, James
item Fratamico, Pina

Submitted to: Journal of Food Protection
Publication Type: Review Article
Publication Acceptance Date: April 30, 1995
Publication Date: N/A

Interpretive Summary: Interpretive summary not required.

Technical Abstract: In recent years, a number of bacteria, viruses and parasites have emerged as foodborne pathogens and resulted in numerous foodborne outbreaks. These outbreaks have made a major impact in terms of loss of human lives and economic costs. Genetic changes in microorganisms resulting in increased virulence, changes in social attitudes and eating habits, changes in food production and distribution systems, an increase in the number of immunocompromised individuals and improved pathogen detection methods are some of the factors that have contributed to the emergence/recognition and maintenance of foodborne pathogens. The causes leading to the emergence of new foodborne pathogens or the reemergence of pathogens are multifactorial and involve the interaction of several factors. This review discusses in detail factors involved in the emergence/recognition and maintenance of several bacterial, parasitic, viral and viral-like agents associated with foodborne diseases of public health significance.

Last Modified: 9/21/2014