ABSTRACT
The foodborne diseases are a widespread and growing public health problem, both in developed and in developing countries. While most foodborne diseases are sporadic and often not reported, foodborne disease outbreaks may take on massive proportions. For example, in 1994, an outbreak of salmonellosis due to contaminated ice cream occurred in the USA, affecting an estimated 2,24,000 persons. In 1988, an outbreak of hepatitis A, resulting from the consumption of contaminated clams, affected some 3,00,000 individuals in China [1]. Zoonotic pathogens originate in live animals and can, without farm to fork care, spread throughout the food chain causing infection in humans [2]. In addition, a number of well-known and preventable zoonoses are transmissible to humans through food such as salmonellosis, campylobacteriosis, and brucellosis. All major zoonotic diseases, emerging, re-emerging or endemic, in addition to being direct public health problems by affecting the health and well-being of millions of people, also prevent the efficient production of food, particularly of much-needed proteins, and create obstacles to international trade in animals and animal products. The rejection of the many food consignments destined for export on account of contamination by foodborne pathogens is the major cause of huge economic losses to the developed as well as developing countries.
