ABSTRACT
This chapter provides state-of-the-art overviews on foodborne diseases caused by Candida in relation to their etiology, biology, epidemiology, clinical presentation, pathogenesis, diagnosis, treatment, and prevention. Although Candida albicans is considered as the most common pathogenic species, few studies from various parts of the world have documented the emergence of non-Albicans Candida species. The switch to mycelium forms is often associated with the progression of infection, and the regulation of metabolism of eicosanoids is considered as one of the factors determining the virulence of Candida albicans. Morphogenesis of Candida albicans is associated directly with the interaction between pathogen and host. The ability of Candida albicans to switch the form is considered as an essential virulence factor, both at surface and system level. Among clinical isolates of Candida, biofilm formation depends on the type of strain. Even Candida albicans strains of the same genotype may differ in the ability to form biofilms.
