of the food supply, particularly of perishable foods, like fresh produce
U.S. citizens can now eat fresh fruits and vegetables all year round,
produced in both Northern and Southern Hemispheres. However, some fresh
foods may be contaminated during picking, packaging, transport, or delivery.
development of new food production industries in developing nations to
meet the needs of the export market
This includes growing nonindigenous fruits and vegetables that may be
susceptible to contamination by indigenous microbes. For example, raspberries
were recently introduced into Guatemala with U.S. support as a potentially
valuable commercial crop. Some of the exported raspberries were found
to be contaminated with Cyclospora, a waterborne protozoan parasite
not previously associated with foodborne disease.
processing of human and animal foods, followed by widespread distribution
If an ingredient used in an animal feed, for example, is contaminated
with a strain of Salmonella, that strain can be quickly disseminated
to food animals around the world. Or, if ground beef is contaminated with
E. coli O157:H7 at a factory, hamburgers sold at fast-food restaurants
in many different locations may transmit infection.
U.S. market for ethnic foods
There is increased familiarity withand preferences forfoods
from different countries, due to international travel by U.S. citizens,
the growing ethnic diversity of our population, and our many immigrant
communities. A recent outbreak of typhoid fever was associated with imported
frozen mamey fruit pulp, popular among Central Americans living in Florida.
Outbreaks of gastroenteritis caused by antibiotic-resistant Salmonella
have occurred in people who ate traditionally-prepared Mexican cheese
made from raw milk and sold informally.
International tourists and business travelers often develop travelers
diarrhea, caused by foodborne bacteria that generally do not affect
local adults, most of whom have acquired immunity from repeated childhood