IFT Issues Update on Foodborne Pathogens

摘要

An estimated 76 million cases of foodborne illness occur each year in the United States, costing between $6.5 billion and $34.9 billion in medical care and lost productivity (Mead et al, 1999; Buzby and Roberts, 1997). Of the estimated 13.8 million cases of foodborne illness due to known agents, roughly 30% are due to bacteria. The remaining cases of known etiology are due to parasites in 3% of the cases and viruses in 67% of the cases; bacteria are the causative agents of foodborne illness in 60% of cases requiring hospitalization (Mead et al., 1999). The Institute of Food Technologists previously published Scientific Status Summaries on parasites (www.ift.org/pdfs/sss/ parasites.pdf ) and viruses (www.ift.org/pdfs/sss/virus-transmis-sion-via-food.pdf ) and has recently updated its Scientific Status Summary, "Bacteria Associated with Foodborne Disease," originally published in the April 1988 issue of Food Technology.