ABSTRACT
Outbreaks and sporadic cases of foodbome disease resulting from ingestion of foods contaminated with bacterial pathogens have had major public health and economic impacts in both industrialized and developing countries. In addition, within the past 20 years, a number of new pathogens have entered the food chain and new foodbome diseases have arisen. Various segments of the population, in cluding those immunocompromised owing to illness or medications, the elderly, pregnant women, and young children, are at a higher risk of contracting foodbome infections. In addition to an increased susceptibility to foodbome infection in these individuals, gastrointestinal disease is usually more severe, and the proba bility of developing serious complications is increased. Foodbome illnesses caused by bacterial pathogens are usually preventable. Provision of training, edu cation, and information on food handling to food producers, retailers, and foodservice personnel, especially those involved in food preparation for high risk in dividuals, should have a major impact on reducing the incidence of illness caused by foodbome pathogens.
