Historical Overview of Key Issues in Food Safety
1997
Historical Overview of Key Issues in Food Safety
publication
Author Information
Author(s): E. M. Foster
Primary Institution: Food Research Institute, University of Wisconsin
Conclusion
Foodborne illnesses have evolved, and new pathogens have emerged, necessitating better education and regulatory measures.
Supporting Evidence
- Foodborne transmission of pathogens has been a recognized hazard for decades.
- New protective measures and changes in preservation techniques have created new dangers.
- Many food products can serve as vehicles for diseases like salmonellosis.
- Salmonella Enteritidis can invade the yolk of an egg, making it unsafe.
- Salmonella Typhimurium strain DT 104 has increased significantly and is resistant to multiple antibiotics.
Takeaway
A long time ago, people thought certain foods were safe, but now we know that many can make us sick if not handled properly.
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