AbstractThis chapter discusses: patterns and trends in enteric infections; bacterial foodborne diseases (Listeria monocytogenes, Escherichia coli, Salmonella, Campylobacter spp., Yersinia enterocolitica, Q fever - Coxiella burnetii, brucellosis - Brucella melitensis); viral foodborne diseases (Norovirus, Enterovirus, Rotavirus, Hepatitis E); and parasitic foodborne diseases (Toxoplasma gondii, Giardia, Cryptosporidium, Cyclospora, Sarcocystis, Entamoeba, Trichinella spiralis, Taenia solium, Diphyllobothrium, Echinococcus, Fasciola).

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