Food-Borne Diseases in the Global Village: What's on the Plate for the 21st Century

David L. Swerdlow; Sean F. Altekruse

doi:10.1128/9781555816957.ch15

15 : Food-Borne Diseases in the Global Village: What's on the Plate for the 21st Century

Authors: David L. Swerdlow¹, Sean F. Altekruse¹

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Affiliations: 1: Foodbome and Diarrheal Diseases Branch, Division of Bacterial and Mycotic Diseases, National Center for Infectious Diseases, Centers for Disease Control and Prevention, Atlanta, GA 30333

Content Type: Monograph

Publication Year: 1998

Category: Clinical Microbiology

Book DOI: 10.1128/9781555816957

Chapter DOI: 10.1128/9781555816957.ch15

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Abstract:

At the beginning of 21st century, food-borne diseases were a common cause of illness because of poor sanitation, inadequate refrigeration and canning practices, and because diseased animals were killed under unsanitary conditions. Improvements in hygiene, availability of refrigeration, educational efforts, and industry regulations have improved many of these conditions; however, food-borne diseases remain a major public health problem. This chapter presents examples of new and emerging food-borne pathogens followed by examples of how changes in the food industry and in the population affect the safety of food supply. Approaches that may help to prevent and control emerging food-borne hazards are discussed. Emerging food-borne pathogens include new or newly recognized pathogens such as Campylobacter jejuni, E. coli0157:H7, Vibrio vulnifieus, and Cyclospora eayetanensis; previously recognized pathogens that have emerged because of new modes of transmission such as Salmonella serotype Enteritidis transmitted by shell eggs; pathogens recently recognized to be transmitted by food-borne routes such as L. monoeytogenes; and pathogens that have selectively adapted to environmental conditions such as antimicrobial-resistant Salmonella Typhimurium DTI 04. The public health infrastructure consists of the personnel (epidemiologists, laboratorians, support staff) and the tools (computers and diagnostic laboratory equipment) necessary to conduct surveillance, investigation, and prevention activities to protect the public's health. Existing technologies (e.g., pasteurization, chlorination, and refrigeration) and new technologies (e.g., Hazard Analysis Critical Control Point (HACCP) and food irradiation) are promising methods of food protection.

Citation: Swerdlow D, Altekruse S. 1998. Food-Borne Diseases in the Global Village: What's on the Plate for the 21st Century, p 273-294. In Scheld W, Craig W, Hughes J (ed), Emerging Infections 2. ASM Press, Washington, DC. doi: 10.1128/9781555816957.ch15

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Hemolytic Uremic Syndrome: 0.43391123
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Food-Borne Diseases in the Global Village: What's on the Plate for the 21st Century

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Figure 1

Salmonella serotype Enteritidis isolations in the United States from 1976 to 1996. Source: CDC, National Center for Infectious Diseases, Division of Bacterial and Mycotic Diseases.

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10.1128/9781555816957/fig15-1.gif

Figure 1

Salmonella serotype Enteritidis isolations in the United States from 1976 to 1996. Source: CDC, National Center for Infectious Diseases, Division of Bacterial and Mycotic Diseases.

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Figure 2

Percentage of selected produce items from Mexico sold in the United States, by quarter, 1989 to 1992. Source: reference 49.

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10.1128/9781555816957/fig15-2.gif

Figure 2

Percentage of selected produce items from Mexico sold in the United States, by quarter, 1989 to 1992. Source: reference 49.

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Figure 3

Potential sites of contamination during Farm-to-table production of produce. Adapted from reference 49.

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Figure 3

Potential sites of contamination during Farm-to-table production of produce. Adapted from reference 49.

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Figure 4

Percentage of U.S. population over 65 years of age, from 1900 to 2040. Source: U.S. Bureau of the Census.

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10.1128/9781555816957/fig15-4.gif

Figure 4

Percentage of U.S. population over 65 years of age, from 1900 to 2040. Source: U.S. Bureau of the Census.

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Figure 5

Annual incidence (per 100.000 population) of laboratory-confirmed cases of Campylobacte, Salmonella, Shigella, and E. coli O157:H7 infections, by selected sites, 1996. Source: reference 6.

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Figure 5

Annual incidence (per 100.000 population) of laboratory-confirmed cases of Campylobacte, Salmonella, Shigella, and E. coli O157:H7 infections, by selected sites, 1996. Source: reference 6.

References

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Tables

Food-Borne Diseases in the Global Village: What's on the Plate for the 21st Century

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Table 1

Estimated illnesses and deaths per year caused by selected food-borne pathogens in the United States and commonly implicated foods a

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10.1128/9781555816957/tab15-1.gif

Table 1

Estimated illnesses and deaths per year caused by selected food-borne pathogens in the United States and commonly implicated foods a

/content/10.1128/9781555816957.chap15.tab15-2

Table 2

Selected fruit- and vegetable-associated outbreaks of food-borne disease in the United States and Canada between 1990 and 1997 a

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10.1128/9781555816957/tab15-2.gif

Table 2

Selected fruit- and vegetable-associated outbreaks of food-borne disease in the United States and Canada between 1990 and 1997 a