ABSTRACT

Foodborne diseases are pathological conditions that result mostly from ingestion of raw, or improperly prepared or stored foods contaminated by microbial pathogens, toxins, or other toxic agents. Viruses are noncellular, submicroscopic agents that do not possess organelles for independent living and rely on host cell machineries for replication and growth. Parasites are eukaryotic organisms that live in or on another organism and obtain nutritional benefits at the expense of their host. Parasites involved in foodborne infections and diseases can be separated into protozoa and helminthes. Bacterial endotoxins are lipopolysaccharides (LPS) entrapped in the outer membrane Gram-negative bacterial cell wall, and are usually released after bacterial lysis. Foodborne diseases may be caused by infection with pathogenic viruses, bacteria, fungi, and parasites, or by intoxication with toxins from bacteria, fungi, and algae and other toxic agents contained in food or water.