ABSTRACT
Foodborne diseases are amongst the most widespread public health concern globally. The ability of various foodborne pathogens to cause foodborne diseases in consumers have highlighted the need for effective monitoring and prevention strategies. A foodborne disease or illness is commonly associated with ingestion of food contaminated with pathogens like bacteria, fungi, protozoa, or parasites. They are broadly categorized as “food infection,” “food intoxication,” and “food toxicoinfection.” The emergence of new pathogens or re-emergence of already controlled ones in a new way has further escalated the associated public health concern. This chapter delivers an updated review of various foodborne diseases and its related causative microorganisms in brief.
