摘要：Awareness of the health risks
from foodborne disease has
increased over the past 10
years. Although the Nation¡¯s food
supply remains among the safest in
the world, widely publicized outbreaks
of foodborne illness caused
by such sources as Escherichia coli (E.
coli) O157:H7 in hamburger, Listeria
monocytogenes in hot dogs, and Salmonella
in poultry and eggs have
raised the public¡¯s concerns about
risks from microbial pathogens in
food.
The Federal Government and the
private sector have responded with
a variety of efforts to protect and
enhance the safety of the foods we
eat. This article reviews the important
events in food safety of the last
decade and looks ahead at new
efforts to reduce microbial contamination
of foods.
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