ABSTRACT
This chapter includes both foodborne and waterborne pathogens together because of their relationship. These two need to be managed together to be effective in controlling diseases and human exposure. Food produced can be exposed to pathogens through the soil, water, and air. The soil can harbor pathogens, which can be transmitted to roots and to plants. Some of these pathogens are introduced to the soil through the application of manure, contaminated water, or aerosols.
