Food infection and intoxication

nospam dahd 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:
>Hello all,
>        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.   

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