Abstract
AbstractMicrobes can produce two unwanted effects on foods, which are declining food quality or safety. The aim of this chapter is to introduce the reader to foodborne diseases and intoxications. The chapter is divided into four sections; 1. Introduction, food and diseases, foodborne hazards, foodborne infections and outbreaks, epidemiology of foodborne diseases, economic impact of foodborne outbreaks, under-reporting foodborne illnesses, microbes implicated in foodborne, attribution to different foods. 2. Foodborne disease and infections, FoodNet and sources of information, norovirus (Norwalk virus), campylobacter/campylobacteriosis, salmonellosis and typhoid, shigellosis, Vibriosis, other food infections. 3. Food intoxications, Red-tide shellfish poisoning, staphylococcal poisoning, botulisms, perfringens poisoning, other food intoxications. 4. Food borne parasitic diseases, protozoa and helminthes, Trichinellosis, Amebiasis, Giardia labia, parasitic worms, With 70 references citations.
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