Foodborne disease (also referred to as foodborne illness or food poisoning) is any illness that results from the consumption of contaminated food, pathogenic bacteria, viruses, or parasites that contaminate food. The economic costs associated with foodborne disease can be severe on people, food companies and country reputation. Foodborne disease globally is still not under control and outbreaks can cause health and economic losses. The causes are unhygienic practices in food production, harvesting and preparation. There are 31 main foodborne pathogens causing diseases, the significant ones such as Salmonella non typhoidal, Campylobacter, Listeria and Shiga toxin producing Escherichia coli are monitored by national authorities, and outbreaks are assessed in depth to assess trends and to determine the steps necessary to combat future outbreaks. Foodborne diseases can be mild with recovery in days or can be severe resulting in hospitalisation and death in certain patients.