ABSTRACT
According to the Centers for Disease Control and Prevention (CDC), there are over 250 known different foodborne diseases (1). These diseases are caused by bacteria, viruses, chemicals, toxins, and fungi. In the United States, where the food supply is one of the safest in the world, the number of food related illnesses is estimated to result in 76 million sick individuals, and nearly 5,000 deaths yearly. Many of these pathogens, such as Campylobacter jejuni, Escherichia coli O157:H7, and Listeria monocytogenes, were not recognized as major causes of foodborne illness until recently (2).
