When I took my first course in food microbiology more than 45 years ago, the lectures related to foodborne disease where only a minor part of the course. Outbreaks of foodborne disease were considered to be a problem related to the final preparation of the food in the home, restaurant, or institution. Those outbreaks that did occur were small in comparison to what we see today.
Foodborne Outbreaks through the Decades
Here’s what happened in the years since then:
• The ‘60s—Decade of Awakening. It…