ABSTRACT
Foodborne diseases are an important public health, social and economic issue in both the developed world and developing countries. An estimated three million people around the world die each year from food and water-borne disease, with millions more becoming sick. Foodborne diseases are mainly associated with acute, rather mild and self-limiting gastrointestinal symptoms (nausea, vomiting and diarrhoea) caused by microbial contamination of food. However, foodborne diseases may lead to chronic diseases, such as affection of the immune system, multi-organ failure, abortion and neurological disorders. Chemical contamination of foodstuffs, including methyl mercury, lead, arsenic, dioxins and afl atoxins (among others) may cause acute and chronic health effects such as neuro-developmental disorders, cardiovascular disease, cancers and renal disease.
