Microbiology and epidemiology in foodborne disease outbreaks: the whys and when nots

There are estimates that each year 3 million Americans suffer from a foodborne illness. Every day each one of us eats a number of foods obtained from a variety of sources. Keeping food and water safe, detecting and investigating food and waterborne outbreaks, and implementing and evaluating control...

Full description

Saved in:
Bibliographic Details
Published in:Journal of food protection 1996-01, Vol.59 (1), p.93-95
Main Author: Simpson, D.M. (Texas Department of Health, Austin, TX.)
Format: Article
Language:English
Subjects:
ALIMENTOS
Bacterial diseases
Bacterial diseases of the digestive system and abdomen
Biological and medical sciences
ENFERMEDADES TRANSM POR ALIMENTOS
EPIDEMIOLOGIA
EPIDEMIOLOGIE
ESTUDIOS DE CASOS PRACTICOS
ETUDE DE CAS
Human bacterial diseases
Infectious diseases
MALADIE TRANSMISSIBLE PAR ALIMENT
Medical sciences
MICROBIOLOGIA
MICROBIOLOGIE
PRODUIT ALIMENTAIRE
TEXAS
Citations: Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:There are estimates that each year 3 million Americans suffer from a foodborne illness. Every day each one of us eats a number of foods obtained from a variety of sources. Keeping food and water safe, detecting and investigating food and waterborne outbreaks, and implementing and evaluating control measures require a variety of methodologies. Two sciences used extensively in food safety are microbiology and epidemiology. Each science has strengths and weaknesses but their proper and timely use an can hasten and strengthen investigations of food safety
ISSN:0362-028X
1944-9097
DOI:10.4315/0362-028X-59.1.93