> Demonstration have been made that bacterias per se are not a problem

Ugh?  Foodborne illness (from the CDC)
www.cdc.gov/ncidod/dbmd/diseaseinfo/foodborneinfections_t.htm

Clinical Features
More than 250 foodborne diseases have been described. Symptoms vary widely
depending on etiologic agent. Diarrhea and vomiting are the most common.

Etiologic Agent
Many different bacteria (e.g., Campylobacter, Salmonella, E. coli O157:H7),
viruses (e.g., caliciviruses), and parasites (e.g., Giardia, Cyclospora),
and natural and manmade chemicals (e.g., mushroom toxins and heavy metals).

Incidence
Estimated to cause 76 million illnesses, 325,000 hospitalizations, and 5,200
deaths in the United States each year. Known pathogens account for an
estimated 14 million illnesses, 60,000 hospitalizations, and 1,800 deaths
annually.

Sequelae
Septicemia, abortion, localized infections, arthritis, hemolytic uremic
syndrome, Guillain-Barré syndrome, death.

Costs
Unknown. Medical costs and lost wages due to foodborne salmonellosis, only 1
of many foodborne infections, have been estimated to be more than $1
billion/year.

Trends
New pathogens continue to emerge (e.g., Salmonella Typhimurium DT104,
Salmonella Enteritidis phage type 4); older conditions re-emerging (e.g.,
salmonellosis from pet reptiles).

Proportion of outbreaks caused by fruits and vegetables has increased.
Resistance of foodborne pathogens to antimicrobial agents is increasing.

A recent survey found that 42% of supermarket poultry was contaminated with
salmonella and/or campylobacter bacteria, most of which is antibiotic
resistant.

Rob