Introduction

During the initial conceptualization of this book, Germany faced one of the largest and worst Shiga toxin-producing Escherichia coli O104:H4 outbreaks in history. After a long and arduous investigation, the source of contamination was identified as fenugreek sprouts. What have we learned from this massive outbreak? How can we prevent or reduce foodborne outbreaks from recurring? What were the risks faced by consumers? Risk-a simple word, but relatively difficult to define. Risk is the probability of an adverse health effect and the severity of that effect due to a hazard in food. In other words, risk is the likelihood and seriousness of a hazard.