ABSTRACT
The ingestion of food may give rise to disease under a variety of circumstances: some substances are inherently unsafe, for example, certain fungi; food may be contaminated with chemicals such as organophosphates; food stuffs may be handled or stored incorrectly such that toxic substances may form; and food may become contaminated by infectious pathogenic microorganisms such as Salmonella spp. or Campylobacter spp. Diseases resulting from such events are collectively known as food poisoning or food-borne disease.
