The emergence of Listeria monocytogenes as a foodborne pathogen in the USA during the 1980s prompted rapid, but often overlapping and conflicting, responses by the US Food and Drug Administration, the US Department of Agriculture and the food industry.
Nonetheless, because of these responses, there have been no outbreaks of foodborne listeriosis reported in the USA during the past nine years.
This article briefly discusses the history and etiology of listeriosis, and examines the nature of and reasons for the varied regulatory and industrial responses aimed at preventing listeriosis and L. monocytogenes contamination in ready-to-eat foods.
Based on the experience gained from the response to L. monocytogenes, a paradigm for dealing with novel foodborne pathogens in the future is proposed.
Mots-clés Pascal : Listériose, Bactériose, Infection, Etiopathogénie, Prévention, Hygiène, Listeria monocytogenes, Bactérie, Pathogène, Contamination biologique, Produit alimentaire, Plat cuisiné, Etats Unis, Amérique du Nord, Amérique, Analyse risque, Point critique, Méthode HACCP
Mots-clés Pascal anglais : Listeriosis, Bacteriosis, Infection, Etiopathogenesis, Prevention, Hygiene, Listeria monocytogenes, Bacteria, Pathogenic, Biological contamination, Foodstuff, Ready to eat meal, United States, North America, America, Risk analysis, Critical point
Notice produite par :
Inist-CNRS - Institut de l'Information Scientifique et Technique
Cote : 95-0222581
Code Inist : 002A35D. Création : 09/06/1995.