Food infection and intoxication
dahd at cy-net.net
Wed Jun 11 16:06:02 EST 1997
In article <Pine.LNX.3.91.970527194537.18347A-100000 at pgstumail.pg.cc.md.us>, kr1 at PGSTUMAIL.PG.CC.MD.US (Karl Roberts) says:
> I want to know if anyone has information regarding what percent
>of the cases of food intoxication and food poisoning in the United States
>can be attributed to various bacteria, including S. aureus, Salmonella
>enteriditis, Clostridium difficile, C. perfringens, E. coli, Shigella
>sp., and others. We know that many (if not most) cases of both intoxication
>and infection are unreported, but it is always good to have some general
>data. Thanks for your help,
Check out the chapters in Foodborne Disease Handbook, vol 1. ed. Hui et al.
1994, Marcel Dekker. Read the chapter by E C E Todd. (and the rest is
good stuff too.)
There are other sources of info. Now the primary focus of interest
(by government) is on Campylobacter, Salmonella, E.coli.
Priorities are always changing.
More information about the Microbio