Foodborne diseases encompass a wide spectrum of illnesses and
are a growing public health problem worldwide. They are the
result of ingestion of foodstuffs contaminated with
microorganisms or chemicals. The contamination of food may occur
at any stage in the process from food production to consumption
(“farm to fork”) and can result from environmental
contamination, including pollution of water, soil or air. The
most common clinical presentation of foodborne disease takes the
form of gastrointestinal symptoms; however, such diseases can
also have neurological, gynaecological, immunological and other
symptoms. Multiorgan failure and even cancer may result from the
ingestion of contaminated foodstuffs, thus representing a
considerable burden of disability as well as mortality.