EMERGING FOODBORNE DISEASES

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Abstract
Trends in the changing status of foodborne diseases in the United States are reviewed with emphasis on data of the last 10 years. Annual reports of frequency of staphylococcal intoxication, always an important foodborne disease problem in the United States, show it has remained relatively constant. Salmonellosis, Clostridium perfringens foodborne illness, and chemical poisoning outbreaks have increased in the last decade. During this same period, infectious hepatitis, Bacillus cereus foodborne illness, Vibrio parahaemolyticus infection, toxoplasmosis, angiostrongyliasis, Chinese restaurant syndrome, beer drinkers' cardiomyopathy, monoamine oxidase inhibitors-cheese interaction, and organic mercury poisoning have emerged as foodborne problems. Salient features of the epidemiology of these and other foodborne diseases are reviewed. Other foodborne diseases will emerge as changes occur along the food chain, as laboratory methodology improves, and as surveillance of diseases intensifies.

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