Foodborne disease is due to microbial pathogens, naturally produced toxins, or other chemicals that have entered the food supply chain. Infectious gastroenteritis is the most common illness and can range from mild to serious illness to death in vulnerable people. Other non-gastroenteritis illnesses and sequelae also occur. Estimating the disease burden transmitted by food is difficult as most illness can also be transmitted by pathways other than food. With increasing globalization and changing methods of food production and distribution, there is ever-increasing potential for widespread outbreaks affecting many people. Prevention and control of foodborne illness remains a challenge.