Series: Food Microbiology

Clearly linked to consumption of foods, beverages, and drinking water that contain pathogenic microbes, toxins, or other toxic agents, foodborne diseases have undergone a remarkable change of fortune in recent decades, from once rare and insignificant malaises to headline-grabbing and deadly outbreaks. Unquestionably, several factors have combined to make this happen. These include a prevailing demand for the convenience of...

Resulting from ingestion of inappropriately prepared or stored foods containing pathogenic viruses, bacteria, fungi, and parasites, foodborne infections have become a significant source of human morbidity and mortality worldwide in recent decades. This may be largely attributable to the remarkable popularity of convenient, ready-to-eat food products, the dramatic expansion of international food trades, and the continuing growth of immuno-suppressed population...