By Food and Agriculture Organization af The United Nations, World Health Organization
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Extra info for Assuring food safety: guidelines for strengthening national
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1988) The economic impact of foodborne disease outbreak due to Staphylococcus aureus. Journal of Food Protection, 51, (11) Page 26 widely distributed in cattle herds and is resistant to several antibiotics. The incidence of this organism is on the increase, as is the number of antibiotic resistant isolates. More than one third of people infected by this organism require hospitalization with approximately three percent of cases being fatal. Enterohaemorrhagic Escherichia coli O157:H7 has emerged as a significant foodborne pathogen, and has been highly publicised through major outbreaks of disease.
Pest- or disease-free area - An area, whether all of a country, part of a country, or all or parts of several countries, as identified by the competent authorities, in which a specific pest or disease does not occur. NOTE: A pest- or disease-free area may surround, be surrounded by, or be adjacent to an area - whether within part of a country or in a geographic region which includes parts of or all of several countries -in which a specific pest or disease is known to occur but is subject to regional control measures such as the establishment of protection, surveillance and buffer zones which will confine or eradicate the pest or disease in question.
Coli O157:H7 serves as an example of the limitation of the present knowledge and understanding of many pathogens and how they contaminate food. In the past few decades a range of microorganisms have emerged as potential causes of foodborne disease. g. Campylobacter jejuni, Vibrio parahaemolyticus, and Yersinia enterocolitica may cause foodborne illness. As microorganisms have the ability to adapt, modified modes of food production, preservation and packaging have resulted in altered food safety hazards.