The major cause of food-borne diseases is the con-sumption of microbiologically contaminated foods. There are many types of food-borne pathogens, including bacteria, viruses, and parasites. The charac-teristics of food-borne bacterial intoxications and infections are summarized in Tables 14.1 and 14.2, respectively. Food-borne pathogens are covered in more detail by Doyle et al. (2001).
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