Chapter 8 - Foodborne Diseases and Responsible Agents

Abstract

Foodborne diseases are major public health concern globally and WHO recently, estimated that 1 in 10 people fall ill from consuming contaminated food every year and 420,000 dies as a result. More than 250 different types of microbial agents, for example, viruses, bacteria, parasites, toxins, helminths, and unconventional agents like prions are associated with foodborne diseases in humans. In addition, chemical contaminants, including agrochemicals, pesticides, and veterinary drug residues, can be present in foods as a result of their use in the field crops. Environmental contaminants (water, air, or soil pollution) including dioxins, chlorinated biphenyls, furans, and heavy metals may contaminate the environment as a result of industrial activities and thus enter the food chain. Furthermore, food processing-induced contaminants including acrylamide, 3-MCPD, etc., migration from food packaging materials (i.e., bisphenol A or phthalates from plastic materials, 4-methylbenzophenone from inks), presence or and use of unapproved food additives and adulterants and intentional contaminants; cross-contamination during food preparation, food allergies, and food intolerances can also cause severe illness. This chapter discussed briefly the responsible agents that cause foodborne diseases.