John N. Sofos

Reports of microbial foodborne illnesses and contaminated product recalls seem to be increasing in recent years, as is the variety of foods serving as vehicles of pathogen transmission. Documentation of the transmission through food of several pathogens (e.g., Escherichia coli O157:H7, Listeria monocytogenes, Campylobacter, etc.) has occurred only in the past 20–30 years.

Among the factors that may contribute to recent food safety concerns is the ability of pathogens to develop adaptive responses…

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