Foodborne illness is both a widespread public health and economic problem (
1
,
2
,
3
,
4
,
5
,
6
,
Environmental Protection AgencyUnited States Department of AgricultureCenter for Food Safety and Applied Nutrition of the Food and Drug AdministrationDivision of Nutrition Research Coordination for the National Institutes of Health,
CDC
Achievements in public health, 1900–1999 Safer and healthier foods.
Achievements in public health, 1900–1999 Safer and healthier foods.
MMWR. 1999; 48: 905-913
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) and a clinical problem (
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,
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,
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,
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,
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,
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). Estimates of foodborne illness from the Centers for Disease Control and Prevention
suggest that, on average, Americans suffer from foodborne illness about once every
five years (
1
). Even more conservative estimates imply that individuals in the United States are
likely to experience foodborne illness at least once within their lifetime (
14
). Although individuals who have weakened immune systems are more susceptible to foodborne
illness and typically exhibit more severe consequences from these illnesses (
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,
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,
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,
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,
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,
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), all individuals exhibit susceptibility to major pathogens (
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).To read this article in full you will need to make a payment
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Biography
M. M. Cody is an associate professor in the Department of Nutrition, Georgia State University, Atlanta, and is a member of the ADA/ConAgra Foods Home Food Safety … It’s in Your Hands Expert Panel.
Biography
M. A. Hogue is Vice President Food Safety Services, The Steritech Group, Inc., Charlotte, NC, and is Chair, ADA/ConAgra Foods Home Food Safety … It’s in Your Hands Expert Panel.
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© 2004 American Dietetic Association. Published by Elsevier Inc. All rights reserved.
