Fundamental Food Microbiology, Third Edition - Fuad Fathir

414 FUNDAMENTAL FOOD MICROBIOLOGY
VI. CONCLUSION
Several bacterial species, normally regarded as nonpathogenic, can cause enteric
foodborne disease in susceptible individuals. With the rise in susceptible individuals,
there may be more cases of foodborne diseases in the future. Increase in consumption
of seafood, some as raw, has been regarded as the main cause in the increase of
foodborne diseases of algal toxins. Similarly, an increase in the consumption of raw
vegetables and fruits has been related to the increase in foodborne diseases caused
by different parasites. Proper selection of food, sanitation, and processing and
preservation methods can be used to reduce their incidence in food.
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