ABSTRACT
Roberts and Foegeding discussed the process of risk assessment for estimating the costs of foodborne microbial illness. Guerrant and Bobak reviewed the epidemiology of bacterial and protozoal gastroenteritis, including traveler’s diarrhea and foodborne and waterborne illness. A paper on the safety of foods of animal origin emphasized the role and responsibilities of the veterinarian in preventing zoonotic and foodborne disease. An analysis of the new risks presented by new foods and technologies identified factors in the food environment that favor entry, survival, and growth of foodborne pathogens. Antibacterial metabolites produced by starter culture bacteria were tested for inhibitory properties against foodborne pathogens able to grow in refrigerated foods. Jay critically reviewed trends in the causative organisms and food vehicles in outbreaks of foodborne disease. Most contamination occurs from infected food animals or during processing, but some pathogens are frequently transmitted to food by infected persons.
