Foodborne Infections

Microorganisms (including viruses, bacteria, molds, yeasts, protozoa, and helminths) represent abundant
and diverse forms of life that occupy various ecological niches of earth. Those utilizing food and food
products for growth and maintenance are important to human society due not only to their positive and
negative impacts on food supply, but also to their potential pathogenicity to human and animal hosts.

On one hand, foodborne microorganisms are known to play a critical role in fermentation and modi-
fication of foods, leading to a variety of nutritious food products (e.g., bread, beverage, yogurt, cheese,

etc.) that have helped sustain the human civilization from time immemorial. On the other hand, food-
borne microorganisms may be responsible for food spoilage, which, albeit a necessary step in keeping

up ecological balance, reduces the quality and quantity of foods for human and animal consumption.
Furthermore, some foodborne microorganisms are pathogenic to humans and animals, which, besides

creating havoc on human health and animal welfare, decrease the availability of meat and other animal-
related products.