Foodborne diseases and problems relating to the sanitary and microbiological
quality of foods continue to be of major interest and concern
in this and other countries of the world. Such foodborne diseases as
salmonellosis and staphylococcal food poisoning actually appear to be on
the increase in the United States. New problems have been created due
to recent developments in the processing and handling of foods. Little
is known about the role of foods in the transmission of virus diseases.
There is still no general agreement as to the types of microbiological tests
and the standards that should be established to maintain the safety and
quality of many foods.