ABSTRACT
Foodborne diseases are one of the most important public health troubles in many countries, and every year millions of cases of foodborne illness or associated complications are reported. Hence, identifying and studying the food associated pathogenic microorganisms and their mechanisms are crucial to preventing foodborne infections and implementing strategic methods to control disease outbreaks. Besides foodborne pathogens, diverse beneficial microorganisms are also associated with various food products. They enhance the nutritional status of associated foods and thereby improve the quality of foods. In this chapter, different foodborne pathogens and their mechanisms are discussed in detail. This also describes the beneficial microorganisms associated with various food products and their health benefits.
