“…The frequency and importance of these foodborne diseases depend on interactions between foodborne pathogens, hosts, food, and the environment ( Ishaq et al, 2021 ; Jahan et al, 2021 ; Saravanan et al, 2021 ; Zarkani and Schikora, 2021 ). Bacterial foodborne illnesses are caused by infections with bacterium, such as Salmonella, Campylobacter spp., Escherichia coli, Shigella, Vibrio, Listeria monocytogenes (LM) and Clostridium botulinum , and Clostridium perfringens ( Liu et al, 2019a ; Xiao et al, 2019 ; Christopher et al, 2021 ; Fuochi et al, 2021 ; Kim et al, 2021a ; Darbandi et al, 2022 ; Oyejobi et al, 2022 ). Viruses commonly reported are Norovirus and Hepatitis A, while examples of parasites involved are Cryptosporidium spp, Giardia lamblia , Trichinella spiralis , Cyclospora spp, Toxoplasma canis, and Entamoeba histolytica ( Stryinski et al, 2020 ; Bozkurt et al, 2021 ; Lee and Yoon, 2021 ; Segeritz et al, 2021 ; Patel et al, 2022 ).…”