10. Sophie L. Wilkinson, "Eating Safely in a Dirty World," Chemical & Engineering News, 75(45), 24-33 (10 Nov 97).This article on food safety concerns freeing food of not only harmful bacteria such as Escherichia coli O175:H7, Salmonella, Listeria monocytogenes, Campylobacter jejuni, and Shigella, but also of parasites, protozoa, viruses, antibiotic residues, and chemical toxins. Among the methods investigated are acidity (not effective against O157), heat, "competitive inhibition" (in which, for example, nonpathogenic E. coli produce metabolites that inhibit or kill O157), irradiation, pulsed electric fields, ohmic heating, high pressure, microwave pasteurization, "modified atmosphere" packaging, and ozone (substituted for chlorine). Also addressed are improvements to reduce the time required to test food samples for bacterial contamination. (See also Irma Jarcho's reviews of Emerging Infectious Diseases: Conference on Emerging Foodborne Pathogens and the Food and Drug Administration's pamphlet, Food Risks: Perception vs. Reality, this issue.)
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