Microbial Food Poisoning: Problems and Solutions

Abstract

The problems produced by changes in agricultural and food manufacturing practices, which have resulted in increases in reported cases of food‐borne illness, are discussed in relation to Salmonella, Campylobacter jejuni, Clostridium botulinum, Aeromonas hydrophila, Listeria monocytogenes and Yersinia enterocolitica. Those areas where further research is urgently required in order to understand and reduce food‐borne microbial illness are examined, and solutions proposed.

Citation

Waites, W.M., Dodd, C.E.R. and Bolton, K.J. (1991), "Microbial Food Poisoning: Problems and Solutions", British Food Journal, Vol. 93 No. 1, pp. 4-9. https://doi.org/10.1108/00070709110001914