Emerging foodborne pathogens is a standard reference for microbiologists and qa staff in the food industry and food safety scientists working in governments and the research community show less developments such as the increasing globalisation of the food industry new technologies and products and changes in the susceptibility of populations to disease have all highlighted the problem of emerging pathogens. New pathogens can emerge because of changing ecology or changing technology that connects a potential pathogen with the food chain they also can emerge de novo by transfer of mobile virulence factors often through bacteriophage though this is rarely observed it can be reconstructed. The epidemiology of foodborne disease is changing new pathogens have emerged and some have spread worldwide many including salmonella escherichia coli o157h7 campylobacter and yersinia enterocolitica have reservoirs in healthy food animals from which they spread to an increasing variety of foods. These 13 pathogens newly recognized or newly recognized as foodborne represent the emerging foodborne diseases as a group they are the majority of the foodborne pathogens and represent the majority of foodborne illnesses these 13 pathogens account for the bulk of the burden caused by the principal known foodborne pathogens 82 of the estimated 138 million cases and 61 of the 1800 deaths attributable to all known foodborne pathogens in the united states the greatest
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