ABSTRACT
Over 200 different diseases are known to be transmitted via food and the incidence of foodborne illnesses is increasing worldwide (Bryan 1982, WHO/FOS 2000). In developing countries, diarrheal diseases (primarily food-and waterborne) affect more than 1.5 billion individuals annually with a death toll of 1.8 million (WHO/ FOS 2000, World Health Organization 2008a). In the United States, there are an estimated 76 million cases of foodborne illness with 5,000 cases resulting in death annually (Mead et al. 1999). Beyond the direct adverse health impacts, foodborne illnesses cause huge nancial burdens. The 2006 United States outbreak of Escherichia coli O157:H7 in spinach led to US$100 million losses for the spinach industry due to product recalls and lost sales; the spinach industry is still recovering (Porter and Lister 2006). A single outbreak (n = 43) of hepatitis A caused by a single infected food handler would cost US$800,000 (Koopmans et al. 2002). Estimates of annual costs of foodborne illness for the United States are between US$3 and 35 billion, annually. The United Kingdom spends £300-700 million and Australia spends AU$2.6 billion, annually on foodborne illnesses (WHO/FOS 2000).
