Because the same nutrients in foods are also the same nutrients microbes need for their growth, food spoilage is inevitable. However, most infectious agents do not multiply on foods, but use them as a vectors to gain entrance to the human body.

Food Poisoning results from many sources. Some of them include the following: Bacillus cereus, Campylobacter jejuni, Clostridium perfringens, Escherichia coli, Salmonella typhimurium, Staphylococcus aureus, Vibrio parahaemolyticus, and Yersinia enterocolitica. Infection from them usually causes the same basic symptoms of acute gastroenteritis, abdominal discomfort and pain, and diarrhea, but symptoms vary -- from mild gastric distress to death -- depending on the type of bacterial infection.

Foodborne diseases affects roughly seventy-six million people each year in the US, which is more common and deadlier than bacterial meningitis, toxic shock syndrome, and the flesh-eating strep combined.

You can ask yourself a question: Do I eat healthy food?