The learned usually find themselves equipped to live
in a world that no longer exists.” — Eric Hoffer
Our world as food scientists has changed already. The most recent Centers for Disease Control and Prevention Foodborne Diseases
Active Surveillance Network Report of Incidence and Trends of Infection
with Pathogens Transmitted Commonly Through Food (1996–2010) clearly
highlights recent data indicating that reported illnesses associated with
non-O157 Shiga toxin-producing Escherichia coli (STEC) are essentially
equal to those attributed to O157:H7 STEC. Although trends were not
assessed because of “sparse data,” the 2010 number is sufficient to justify
the attention this group of pathogens is receiving.
Since the mid-1990s, we as food safety professionals have been
focused on reducing or completely eliminating one specific STEC: E. coli
O157:H7. Intense industry focus has resulted in impressive reductions in
the prevalence of this deadly pathogen in the food supply and the work
accomplished by the food industry should be cause for celebration. We
cannot know the number of lives that have been saved and illnesses
that have been prevented, but we can be absolutely certain that our
effort produced great good. Our work continues because we are entirely
committed to food safety and to ensuring human health.
31 APRIL n MAY 2012
