tices coupled with an effective food safety
assurance program can prevent these prob-
lems. Moreover, consumers have the right to
expect and receive wholesome and safe food
products.
Foodborne illnesses are a real concern to
public health professionals, food scientists,
microbiologists, and sanitarians. Today there
are more than 200 known diseases transmit-
ted through foods and many of the pathogens
of greatest concern were not recognized as
causes of foodborne illness 20 years ago.
Most cases of foodborne illness involve gas-
trointestinal symptoms (nausea, vomiting,
and diarrhea), and are usually acute, self-
limiting, and of short duration, and can range
from mild to severe. Deaths from acute food-
borne illnesses are relatively rare and typically
occur in the very young, the elderly, or in per-
sons with compromised immune systems. The
U.S. Food and Drug Administration (FDA)
estimates that 2% to 3% of all acute food-
borne illnesses develop secondary long-term
complications often referred to as chronic
sequelae. These sequelae can occur in any
part of the body such as the heart, kidney,
nervous system, or joints and can be quite
debilitating and, in severe cases, can cause
death.
There are many factors associated with the
emergence of “new” foodborne pathogens
and outbreaks of foodborne illnesses. Some
of these factors include:
Demographics
The population aged 65 and older was 35
million in 2000 and is expected to more than
double by 2050. Significant portions of older
Americans suffer from chronic health condi-
tions, including heart disease, cancer, dia-
betes, and this makes them more susceptible
to foodborne illness. For example, persons
with AIDS or late-stage HIV infections have
a 20 times higher possibility of developing
salmonellosis than healthy people. These
individuals are also at a 200 to 300 times
higher risk to develop listeriosis. As people
age, their immune system function decreases,
so people have a decreased resistance to
pathogens as they get older.Changes in Consumer Practices
U.S. consumers have varied levels of
awareness of specific microbial hazards, risk
factors for foodborne illness. The impor-
tance of good personal hygiene during the
preparation and serving of foods. Consumers
have a relatively poor knowledge of safe
food preparation practices in their homes.
Overall, some changes in behavior have
occurred, but consumer habits are still fre-
quently less than ideal. A recent study on
handwashing habits revealed that only 78%
of over 7,500 individuals washed their hands
after using public restrooms in airports.
This was actually an improvement over a
previous study that observed 67% of individ-
uals washed their hands after using public
restrooms.Changes in Food Preferences and Eating
Habits
In 2002, U.S. consumers spent 46.1% of
their food dollar away from home. The sheer
volume of meals prepared each day stresses
the need for knowledgeable, well-trained
foodservice and retail food store employees
who understand the principles of safe food
preparation. Food preferences have also
changed, with many people now eating raw
foods of animal origin or lightly cooked
foods that can increase the risk of foodborne
illnesses.Complexity of the Food System
As explained earlier, the food system is a
complex, concentrated, and dynamic chain
of activities that moves food from farm to
table. When errors occur, major food inci-
dents can result. Multiple handling of foodsSanitation and the Food Industry 7