ABSTRACT
Foodborne pathogens (FBP) produce many severe health issues, which is due to the consumption of contaminated food and water. Foodborne bacterial diseases are classified into foodborne infections and foodborne intoxications.The most common pathogenic bacteria involved in foodborne diseases (Salmonella sp., Shigella sp., Listeria monocytogenes, Staphylococcus aureus, Clostridium botulinum, Yersinia enterocolitica, Vibrio spp., Escherichia coli, and Bacillus cereus) are discussed in this chapter. The chapter also described viruses (Hepatitis A, Rotavirus, Norovirus (NoV), and Hepatitis E), parasites(Giardia, Toxoplasma, Cryptosporidium, Ascaris, and Cyclospora), and mycotoxins (Aflatoxin, Ochratoxin A, Patulin, Zearalenone (ZEN), Fumonisin, Sterigmatocystin, and Citrinin). In addition to that, the growth conditions and characteristics of each pathogenic organism, food involved in the disease outbreaks, most common clinical symptoms of foodborne illness, identification tools, and strict hygiene control measures to bring down the risk of transmission of foodborne diseases are also explained in detail.
