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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

Impact of Changing Consumer Lifestyles on the Emergence/Reemergence of Foodborne Pathogens

Janet E. Collins
Author affiliation: American Meat Institute, Arlington, Virginia, USA

Main Article

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

Main Article