ABSTRACT
Foodborne illness is a preventable public health challenge that causes illnesses and deaths every year worldwide. It is an illness that comes from eating contaminated food. Everyone is at risk for getting a foodborne illness. However, some people are at greater risk for experiencing a more serious illness or even death should they contract a foodborne illness. Thousands of types of bacteria are naturally present in our environment. Microorganisms that cause disease are called “pathogens”. When certain pathogens enter the food supply, they can cause foodborne illness. Not all bacteria cause disease in humans. For example, some bacteria are used benefi cially in making cheese and yogurt. Foods, including safely cooked and ready-to-eat foods, can become cross-contaminated with pathogens transferred from raw food products, other contaminated products, or from food handlers with poor personal hygiene. Most cases of foodborne illness can be prevented with proper cooking or processing of food to destroy pathogens. Foodborne disease is caused by consuming contaminated foods or beverages. Many different disease-causing microbes, or pathogens, can contaminate foods, so there are many different foodborne infections. In this chapter, the microbial agents’ including bacteria, virus and protozoa that causes foodborne illness has been described briefl y. The information provided here is the summary of information available in the literature. It should be used as a guide only as many variables impact on the survival and inactivation of pathogens in foods. The absence of certain information does not mean it does not exist.
