Even in this country, the toll of death and disease linked to contaminated, adulterated, or negligently prepared food is substantial and greatly under appreciated by most consumers. There are at least 31 different pathogens including bacteria, parasites, viruses and fungi known to cause food borne illness. According to estimates released in 2011 by the U.S. Center for Disease Control and Prevention, one in six Americans or 48 million people get sick with a food borne illness each year. Most food poisoning is sporadic and involves one individual becoming sick from an adulterated food source. However, between 400-500 outbreaks of food borne illness are investigated by local and state health departments in this country each year. These food poisoning outbreaks can involve as few as 2-3 people, or as many as several thousand victims.