1 INTRODUCTION
Illness and death from diseases caused by contaminated food are constant threats to public health.The increasing negative effects on food safety have put more people at risk of carcinogenic diseases. In developed countries， consumer demographics have changed， resulting in an increased number of consumers who are more susceptible to foodborne disease (FBD). In developing countries， contaminated water contributes to the contamination of food during production and harvest as well as during final food preparation activities. Nowhere has that situation been more complex and challenging than in China， where a combination of pollution and an increasing food safety risk has affected a large part of the population.
The most frequent causes of FBD are diarrheal disease agents， particularly Campylobacter spp. In addition， agents such as non-typhoidal Salmonella enterica， are also responsible for the majority of deaths due to FBD in all regions of the world.
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