ABSTRACT
Renaissance and emergence of foodborne pathogens (FBP) is a serious matter that needs to be addressed by the food industry, consumer, and public health organizations. Pathogens reported in food typicallybelong to bacteria, viruses, and various parasitic microbes. Parameters, which are responsible for the emergence of the pathogens in food are adaptive or versatile nature of microbes and consumer handling, post-harvest processing measures, increase in urbanization and traveling, distribution of food in global and local markets, and climate changes. Since the decade’s food safety has become an integral part of food processing and preservation to eliminate the load of FBP from food. However, the capability to survive in harsh environments of food processing and human digestive tract is the big cause of increasing incidences of foodborne illnesses. The reasons responsible for their survival in these sub-lethal conditions (processing treatment) are the alter gene expression or adaptation mechanism, resulting in resistance to the bactericidal insults. Furthermore, advances in detection techniques for FBP also faster the process of new or emerging pathogen recognition and help in reducing the risk of occurrence of FBP in food. To handle the issue of the pathogens emergence or re-emergence required a worldwide collaboration among the various food processing industries, food safety assurance bodies, etc. In this present chapter, pathogens related to the food industry, their survival during processing and innovative methods for their detection, advanced food preservation methods are discussed.
