前言食源性疾病是由于食用或饮用了被致病因素污染的食物或饮料引起的疾病。最常见的致病因素有致病微生物、天然毒素、寄生虫和有毒有害化学物质。近年来食源性疾病受到国际社会越来越多的重视,食品安全成为公众所关心的热点。这对于提高全社会对食品卫生的重视,不断提高食品卫生总体水平必将发挥重要的作用。早在20世纪初,奶源性结核病和沙门菌病的暴发就已经被人类所认识,并运用巴氏消毒法进行了安全 Preface Foodborne illness is caused by eating or drinking foods or beverages that are contaminated by causative agents. The most common causative agents are pathogenic microorganisms, natural toxins, parasites, and toxic and hazardous chemicals. In recent years, food-borne diseases have drawn more and more attention from the international community, and food safety has become a hot topic of public concern. This will certainly play an important role in raising the overall social awareness of food hygiene and constantly improving the overall level of food hygiene. As early as the early 20th century, the outbreak of milk-borne tuberculosis and salmonellosis have been recognized by human beings, and the use of pasteurization for safety