Jl. Smith et Pm. Fratamico, FACTORS INVOLVED IN THE EMERGENCE AND PERSISTENCE OF FOOD-BORNE DISEASES, Journal of food protection, 58(6), 1995, pp. 696-708
In recent years, a number of bacteria, viruses, and parasites have eme
rged as food-borne pathogens and resulted in numerous food-borne disea
se outbreaks. These outbreaks have had a major impact in terms of loss
of human lives and economic costs. Genetic changes in microorganisms
resulting in increased virulence, changes in social attitudes and eati
ng habits, changes in food production and distribution systems, an inc
rease in the number of immunocompromised individuals, and improved pat
hogen-detection methods are some of the factors that have contributed
to the emergence/recognition and persistence of food-borne pathogens.
The causes leading to the emergence of new food-borne pathogens or the
reemergence of pathogens involve the interaction of several factors.
This review discusses in detail factors involved in the emergence/reco
gnition and persistence of several bacterial, parasitic, viral, and vi
rus-like agents associated with food-borne diseases of public-health s
ignificance.