Overview

Foodborne microbial pathogens are microorganisms that contaminate food and can cause diseases in humans when ingested. These pathogens include bacteria, viruses, parasites and fungi, each with distinct mechanisms of infection and survival strategies. Bacterial pathogens, such as Salmonella and Escherichia coli, typically invade the gastrointestinal tract, where they stick to intestinal cells and produce toxins that lead to symptoms like diarrhoea and abdominal pain. Viruses, like Norovirus and Hepatitis A, infect intestinal cells directly, causing inflammation and disrupting normal digestive functions. Parasites, such as Cryptosporidium and Giardia, can survive in water and food sources, causing prolonged gastrointestinal symptoms upon ingestion. Understanding these mechanisms helps in developing effective prevention and control measures, including sanitation, hygiene practices and food safety regulations, to minimise the risk of foodborne illnesses and protect public health. The aim of this book is to present researches that have transformed this discipline and aided its advancement. This book provides comprehensive insights into the field of foodborne microbial pathogens. Researchers and students in this field will be assisted by this book.

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