Emerging foodborne diseases

Emerg Infect Dis. Jul-Sep 1997;3(3):285-93. doi: 10.3201/eid0303.970304.


The epidemiology of foodborne diseases is rapidly changing. Recently described pathogens, such as Escherichia coli O157:H7 and the epidemic strain of Salmonella serotype Typhimurium Definitive Type 104 (which is resistant to at least five antimicrobial drugs), have become important public health problems. Well-recognized pathogens, such as Salmonella serotype Enteritidis, have increased in prevalence or become associated with new vehicles. Emergence in foodborne diseases is driven by the same forces as emergence in other infectious diseases: changes in demographic characteristics, human behavior, industry, and technology; the shift toward a global economy; microbial adaptation; and the breakdown in the public health infrastructure. Addressing emerging foodborne diseases will require more sensitive and rapid surveillance, enhanced methods of laboratory identification and subtyping, and effective prevention and control.

Publication types

  • Review

MeSH terms

  • Adaptation, Physiological
  • Animal Husbandry
  • Campylobacter Infections / epidemiology
  • Campylobacter jejuni
  • Commerce
  • Diet
  • Drug Resistance, Microbial
  • Escherichia coli Infections / epidemiology
  • Escherichia coli O157
  • Feces / microbiology
  • Feces / virology
  • Food Microbiology
  • Food Parasitology
  • Food Technology
  • Foodborne Diseases / epidemiology*
  • Foodborne Diseases / prevention & control
  • Humans
  • Listeriosis / epidemiology
  • Public Health
  • Salmonella Food Poisoning / epidemiology
  • Travel
  • United States / epidemiology
  • Vibrio Infections / epidemiology