ABSTRACT
The objective of this topic is to recognize the causes of foodborne diseases, the role of microorganisms and several other agents in foodborne diseases, and the importance of predisposing factors in the occurrence of a foodborne disease. This information will help not only to understand the epidemiology of foodborne diseases but also to develop means of controlling them. Foodborne pathogens/toxins are not only responsible for gastrointestinal disorders, such as diarrhea and vomiting, but also several systemic and chronic diseases, such as abortion, stillbirth, central nervous system disorders, meningitis, encephalitis, arthritis, and allergic diseases, which are summarized in Table 24.1. The causes of foodborne diseases can be broadly divided into three groups: 1,2
From the consumption of food and water containing viable pathogenic microorganisms or their preformed toxins.
From the ingestion of pathogenic parasites, fish, and shellfish containing algal toxins and their preformed toxins through food.
For reasons other than viable pathogens or their toxins.
