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Advances in Food Safety to Prevent Foodborne Diseases in the United States

Robert V. Tauxe and Emilio J. Esteban

in Silent Victories

Published in print December 2006 | ISBN: 9780195150698
Published online September 2009 | e-ISBN: 9780199865185 | DOI: http://dx.doi.org/10.1093/acprof:oso/9780195150698.003.02
 Advances in Food Safety to Prevent Foodborne Diseases in the United States

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In the United States, the current food supply is broader and far safer than it was 100 years ago. At the start of the 20th century, contaminated foods frequently caused botulism, typhoid fever, septic sore throat, and trichinosis, diseases that now rarely occur. Along with drinking water treatment, sewage sanitation, and pasteurization, food-safety measures have become routine; these measures have been developed and initiated in response to specific public health threats and are continually evolving. The shift of the U.S. food supplies from small local farms to huge global agribusinesses has opened new niches for pathogens, as well as the potential for more systematic disease prevention. The methods public health authorities use to detect, investigate, and understand these public health threats have also advanced over the last century. This chapter, which addresses the progress achieved in the field of food safety, serves to support the continuing effort to make food safer.

Keywords: public health; 20th century; history; food safety; food regulation; food supply; epidemics; pasteurization; Food and Drug Administration; germ theory

Chapter.  11996 words.  Illustrated.

Subjects: Public Health and Epidemiology

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