ABSTRACT
Since the food system in the US is technically advanced, and regulations are strictly enforced, it is very possible that the rate of such incidents in other countries is even higher. If the global figures for foodborne diseases were to be estimated on a yearly basis, they would be staggering. Consumer knowledge of foodborne disease is extremely limited. Despite their significant implications on the general health of people the world over, foodborne diseases are not an issue of great public concern. For most people, the unpleasant experience of foodborne disease lasts only a few days. A significant number of cases can be very serious, and cause long-term chronic gastric problems and other related difficulties. Salmonellosis is one of the most frequent causes of recorded foodborne disease. Perhaps one of the best-known foodborne diseases is botulism, a food intoxication caused by the bacteria Clostridium botulinum. The most common type of foodborne bacterial diarrhea and gastroenteritis incidents have resulted from Campylobacter jejuni.
