ABSTRACT
This chapter introduces the foodborne disease problem by giving examples of the status of foodborne diseases in the United States. It describes means by which these diseases can be prevented and controlled. Foodborne diseases are syndromes that are acquired as a result of ingesting foods that contain either an infectious or a toxigenic microorganism or a poisonous substance. Foodborne diseases are a continuing and nagging problem in all countries. Measures used to prevent and control foodborne infections and intoxications can be classified into surveillance and educational activities. Surveillance of diseases is an indispensable part of every successful disease-control program, yet foodborne-disease surveillance is either nonexistent or ineffective in many jurisdictions. Food-hygiene and food-safety professions must understand the epidemiology of foodborne diseases and the microbial ecology of foods so that measures to prevent these diseases and food spoilage can be either selected from known measures or devised and given appropriate priority.
