ABSTRACT
Foodborne disease (also known as foodborne poisoning) is largely attributable to microbial pathogens and their toxins contained in food and food products that are inappropriately prepared or stored before consumption. In a narrow sense, foodborne pathogens refer to microbes that contaminate the foods and related products, the consumption of which by humans leads to infections and diseases. Apart from infections with foodborne viruses, bacteria, fungi, and parasites, another important cause of foodborne diseases is toxins or toxic chemicals produced by foodborne bacteria and fungi as well as those associated with shellfish and plants. Foodborne diseases usually arise from consumption of improperly handled, prepared, or stored foods that are contaminated with foodborne pathogens and/or toxins. Laboratory models used for the study of foodborne infections are of two main types: in vivo animal models, and in vitro culture models. Use of laboratory models including animal and cell culture models has contributed greatly to the understanding of foodborne pathogens and diseases.
