Fundamental Food Microbiology, Third Edition - Fuad Fathir

NEW AND EMERGING FOODBORNE PATHOGENS 421
the incidence of foodborne diseases by pathogens, including those that are and will
become newly emerging. Because foods served at home and at food service facilities
have been implicated in high frequency in foodborne disease outbreaks, including
those with unknown etiology, people involved in handling food in these two places
need to be aware of the means by which the incidences can be prevented or reduced.
The efforts by regulatory agencies have probably paid off for several pathogens
in the U.S. In the 1980s, as compared with the 1970s, foodborne disease outbreaks
from Sta. aureus and Clo. perfringens were greatly reduced (Table 28.3). In both
Croatia and Canada, the incidence of staphylococcal food intoxication is still quite
high. The high incidence of outbreaks from Cam. jejuni in the U.S. and the Netherlands
(also Yer. enterocolitica) could be because of testing foods for the presence
of the two pathogens on a regular basis in these two countries as compared with in
Croatia and probably in Canada. In all four countries, salmonellosis is the most
prevalent cause of foodborne disease. This is probably because of the presence in
high frequency of Salmonella in foods of animal origin and abuse and improper
handling of foods at home, in food service establishments, and institutionalized
feeding places. The high incidence of shigellosis in the U.S. is probably because of
the same reasons. In the U.S., the incidence of botulism is quite high, although the
total number of cases is low. Improper home canning of vegetables and foods of
animal origin has been the major cause of botulism outbreaks.
Current efforts to identify the incidence of foodborne diseases by establishing
FoodNet and proper education of consumers and food handlers by regulatory agencies
in the U.S. will be important factors in reducing the incidence of foodborne
diseases by currently known pathogens and new pathogens of the future. Similar
efforts should be undertaken in other developed and developing countries to overcome
problems associated with foodborne pathogens.
C. Changes in Lifestyle and Food Habits
In this category, several factors can be included that have contributed to the emergence
of new foodborne pathogens. One of the most important factors is the increase
in traveling, especially international traveling. A person arriving at a foreign country
Table 28.3 Ranking of Major Foodborne Pathogens in Four Countries
Rank (No. of
U.S.
The
Netherlands Canada Croatia
Outbreaks) U.S. (1970s) (1983–1987) (1979–1982) (1975–1984) (1986–1992)
1 Salmonella Salmonella Salmonella Salmonella Salmonella
2 Sta. aureus Clo. botulinum Cam. jejunia Sta. aureus Clo. perfringens
3 Clo.
Sta. aureus Yer.
botulinum
enterocoliticaa Clo.
Sta. aureus
perfringens
4 Clo.
Shigella spp. Clo.
Bac. cereus
perfringens
perfringens
5 Shigella spp. Cam. jejuni
a Cam. jejuni and Yer. enterocolitica (along with Vibrio spp. and pathogenic Esc. coli) were
reported for the first time.
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