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Volume 3, Number 4—December 1997
Factors that Influence the Emergence or Reemergence and Dissemination of Microbial Foodborne Pathogens and Human Disease

Emerging Foodborne Diseases: An Evolving Public Health Challenge

Robert V. Tauxe
Author affiliation: Centers for Disease Control and Prevention, Atlanta, Georgia, USA

Main Article

Table 1

New pathogens that are foodborne and pathogens newly recognized as predominatly foodborne in the United States in the last 20 years

Campylobacter jejuni
Campylobacter fetus ssp. fetus
Cryptosporidium parvum
Cyclospora cayetanensis
Escherichia coli O157:H7 and related E. coli (e.g., O111:NM, O104:H21)
Listeria monocytogenes
Norwalk-like viruses
Nitzschia pungens (cause of amnesic shellfish poisoning)
Salmonella Enteritidis
Salmonella Typhimurium DT 104
Vibrio cholerae 01
Vibrio vulnificus
Vibrio parahaemolyticus
Yersinia enterocolitica

Main Article

Page created: December 21, 2010
Page updated: December 21, 2010
Page reviewed: December 21, 2010
The conclusions, findings, and opinions expressed by authors contributing to this journal do not necessarily reflect the official position of the U.S. Department of Health and Human Services, the Public Health Service, the Centers for Disease Control and Prevention, or the authors' affiliated institutions. Use of trade names is for identification only and does not imply endorsement by any of the groups named above.