THE MICROBIOLOGY OF FOODBORNE DISEASE OUTBREAKS: AN UPDATE¹

Abstract

ABSTRACT Illnesses or diseases transmitted by food are referred to as foodborne illnesses and are the result of consumption of foods contaminated with pathogenic bacteria and/or their toxins, viruses, parasites, chemicals or other substances hazardous to human health. The recent literature has been reviewed. Terminology, sources, economics, prevention and control of foodborne illness outbreaks in the United States in recent years are reported. Bacterial foodborne outbreaks far outweigh those caused by other sources. Three contributing factors are responsible for more than 87% of the foodborne outbreaks for the period 1980–1985. Control of implicated microorganisms can reduce outbreaks of foodborne disease and assure a safe, wholesome and nutritious food supply.