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Foodborne illness: is the public at risk?
Clin Lab Sci. 1998 Sep-Oct; 11(5):291-7.CL

Abstract

Millions of people suffer from foodborne illness yearly. While most experience self-limiting events, others suffer from more serious forms of the disease. During the past 20 years, the epidemiology of foodborne diseases has evolved as new pathogens emerged. Factors that have been attributed to the increased risk for foodborne illness include new food vehicles of transmission, consumer lifestyles, and eating trends. Low-dose contamination of commercially prepared food items has caused widespread international outbreaks. In addition, increased antimicrobial resistance among foodborne pathogens is being recognized. The food industry and regulatory agencies collaborate in developing effective surveillance and investigative methods to reduce the risk for foodborne illness.

Authors+Show Affiliations

Mahon CR
University of Texas Health Science Center at San Antonio 78284-6246, USA. mahonc@uthscaa.edu

MeSH

AnimalsDisease OutbreaksDisease ReservoirsFood MicrobiologyFood TechnologyFoodborne DiseasesHumansPlants, EdibleRisk FactorsUnited States

Pub Type(s)

Journal Article
Review

Language

eng

PubMed ID

10186954

Citation

Mahon, C R.. "Foodborne Illness: Is the Public at Risk?" Clinical Laboratory Science : Journal of the American Society for Medical Technology, vol. 11, no. 5, 1998, pp. 291-7.
Mahon CR. Foodborne illness: is the public at risk? Clin Lab Sci. 1998;11(5):291-7.
Mahon, C. R. (1998). Foodborne illness: is the public at risk? Clinical Laboratory Science : Journal of the American Society for Medical Technology, 11(5), 291-7.
Mahon CR. Foodborne Illness: Is the Public at Risk. Clin Lab Sci. 1998 Sep-Oct;11(5):291-7. PubMed PMID: 10186954.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Foodborne illness: is the public at risk? A1 - Mahon,C R, PY - 1998/8/5/pubmed PY - 1998/8/5/medline PY - 1998/8/5/entrez SP - 291 EP - 7 JF - Clinical laboratory science : journal of the American Society for Medical Technology JO - Clin Lab Sci VL - 11 IS - 5 N2 - Millions of people suffer from foodborne illness yearly. While most experience self-limiting events, others suffer from more serious forms of the disease. During the past 20 years, the epidemiology of foodborne diseases has evolved as new pathogens emerged. Factors that have been attributed to the increased risk for foodborne illness include new food vehicles of transmission, consumer lifestyles, and eating trends. Low-dose contamination of commercially prepared food items has caused widespread international outbreaks. In addition, increased antimicrobial resistance among foodborne pathogens is being recognized. The food industry and regulatory agencies collaborate in developing effective surveillance and investigative methods to reduce the risk for foodborne illness. SN - 0894-959X UR - https://www.unboundmedicine.com/medline/citation/10186954/Foodborne_illness:_is_the_public_at_risk L2 - https://medlineplus.gov/foodborneillness.html DB - PRIME DP - Unbound Medicine ER -