Volume 3, Number 4—December 1997
THEME ISSUE
Foodborne
Factors that Influence the Emergence or Reemergence and Dissemination of Microbial Foodborne Pathogens and Human Disease
Impact of Changing Consumer Lifestyles on the Emergence/Reemergence of Foodborne Pathogens
Table 1
Foodborne illness reports from restaurants, 1996
| Date | Description | Cause |
|---|---|---|
| 6/96 | Salmonella-contaminated food, 38 cases | Employees did not wash hands before handling food |
| 9/95 | Escherichia coliO157:H7 "beef," 11 cases | Raw food cross-contaminated other |
| 8/95 | Salmonella Newport "chicken," >850 cases | Raw meat on cuting board with vegetables |
| 1/95 | Hepatitis A, contaminated food, 95 cases | Human fecal matter from handling-handwashing |
| 8/94 | Salmonella, hollandaise sauce, 56 cases | Holding temperature too low for 9 hours |
| 1/93 | Clostridium botulinum, canned cheese sauce, 7 cases, 1 death | Unrefrigerated storage of opened container |
Source: Center for Science in the Public Interest, 1996
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