There are more than 250 foodborne diseases have been described. Symptoms vary widely depending on etiologic agent.Etiologic Agent include:

• bacteria (e.g., Campylobacter, Salmonella, E. coli O157:H7)
• viruses (e.g., caliciviruses)
• parasites (e.g., Giardia, Cyclospora)
• natural and manmade chemicals (e.g., mushroom toxins and heavy metals)

  Food borne illness is estimated to cause 76 million illnesses, 325,000 hospitalizations, and 5,200 deaths in the United States each year. . Infants, elderly, and the immunocompromised are at greatest risk of serious illness and death.  Transmissiontakes place through ingestion of contaminated food, with or without subsequent spread from person to person by the fecal-oral route.

Salmonella bacteria