NATURAL OR INTENTIONAL FOODCONTAMINATION? HOW CAN WE KNOW?

摘要

Salmonella and Shigella species, Escherichia coli O157:H7, Vibriocholerae, Cryptosporidium parvum, and Noroviruses are considered by theUS Centers for Disease Control as potential candidates for intentionalcontamination of food and water supplies. The food- and waterbornedissemination of these organisms may lead to moderate to high morbidityrates. The case fatality rates, usually low under circumstances of naturalexposure, could be higher when the population is exposed to significantlyhigher infectious doses of these organisms in a bioterrorism scenario. Suchan attack can remain uncovered and even be sustained because of the ofteninvolvement of these organisms in naturally occurring foodborne or water-borne outbreaks.