Conclusion

Foodborne transmission of pathogenic and toxigenic microorganisms has been a recognized hazard for decades. Even half a century ago we knew about the dangers of botulism from under-processed canned foods; and salmonellosis from infected animal products. Despite new protective measures, changes in preservation techniques and failure to follow recognized procedures have created new dangers. New organisms cause foodborne illnesses, for example, Escherichia coli O-157. The best solution is to take an extra minute to inspect the food you are about to buy, prepare, and ingest. That extra minute can save you from a few days of discomfort or it can save your life.

Bibliography

1. Giamalva, Redfern, and Bailey. "Dieticians employed by health care facilities preferred a HACCP system over irradiation or chemical rinses for reducing risk of foodborne disease." J Am Diet Assoc. August 1998: 885-8.

2. Grant, Nixon, and Patterson. "Effect of low-dose irradiation on growth of and toxin production by Staphylocuccus aureus and Bacillus cereus in roast beef and gravy." Int J Food Microbiol Mar. 1998: 25-36.

3. Henson. "Estimating the incidence of food-borne Salmonella and the effectiveness of alternative control measures using the Delphi method." Int J Food Microbiol 15 April 1997: 195-204.

4. Kohler, Hubner and Krautschick. Z Gesamte Flygg Nov. 1989: 665-8.

 

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