Skip directly to site content Skip directly to page options Skip directly to A-Z link Skip directly to A-Z link Skip directly to A-Z link
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

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.