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Recent Trends in Foodborne Infections in Europe and North America

Recent Trends in Foodborne Infections in Europe and North America The frequency of reporting of foodborne infections of animal origin, in particular salmonella, campylobacter and Escherichia coli (VTEC) has increased in recent years due to changes in food production and processing methods in parallel with changes in eating habits and other social factors such as mass catering and the use of convenience foods. In contrast infections, primarily of human origin, in particular typhoid, paratyphoid and bacillary dysentery, are nowadays much less frequently associated with foodborne spread. Meanwhile, other “emerging” micro‐organisms of bacterial, viral and protozoal origin have increasingly frequently been reported with evidence of food or waterborne spread. Foodborne disease has also taken on an international dimension, highlighted by outbreaks associated with imported foods (e.g. cheese, chocolate, pate, etc.) and tourist groups. Presents a review of recent trends in foodborne infections. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png British Food Journal Emerald Publishing

Recent Trends in Foodborne Infections in Europe and North America

British Food Journal , Volume 96 (7): 10 – Aug 1, 1994

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References (67)

Publisher
Emerald Publishing
Copyright
Copyright © 1994 MCB UP Ltd. All rights reserved.
ISSN
0007-070X
DOI
10.1108/00070709410076333
Publisher site
See Article on Publisher Site

Abstract

The frequency of reporting of foodborne infections of animal origin, in particular salmonella, campylobacter and Escherichia coli (VTEC) has increased in recent years due to changes in food production and processing methods in parallel with changes in eating habits and other social factors such as mass catering and the use of convenience foods. In contrast infections, primarily of human origin, in particular typhoid, paratyphoid and bacillary dysentery, are nowadays much less frequently associated with foodborne spread. Meanwhile, other “emerging” micro‐organisms of bacterial, viral and protozoal origin have increasingly frequently been reported with evidence of food or waterborne spread. Foodborne disease has also taken on an international dimension, highlighted by outbreaks associated with imported foods (e.g. cheese, chocolate, pate, etc.) and tourist groups. Presents a review of recent trends in foodborne infections.

Journal

British Food JournalEmerald Publishing

Published: Aug 1, 1994

Keywords: Bacteria; Diseases; Europe; Food; Health; North America; Sickness; Surveillance

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