Mini Review Open Access

Foodborne Pathogens: A Comprehensive Mini-Review

Abstract

Foodborne pathogens are a major global public health concern, causing significant morbidity, mortality, and economic burden worldwide. These pathogens include bacteria (Salmonella spp., Escherichia coli, Listeria monocytogenes, Campylobacter), viruses (norovirus, hepatitis A), and parasites (Toxoplasma gondii, Giardia lamblia), as well as toxins and chemical contaminants. Transmission occurs primarily through contaminated food or water, with clinical manifestations ranging from mild gastroenteritis to severe systemic illness. This review provides a comprehensive overview of the epidemiology, pathogenesis, clinical features, diagnostic approaches, and public health impact of foodborne pathogens. Key prevention and control strategies, including proper food handling, hygiene, regulatory measures, and antimicrobial stewardship, are discussed. Emerging challenges such as antimicrobial resistance, globalization of the food supply, and climate change underscore the need for continued research, surveillance, and integrated One Health approaches. Understanding the biology, transmission, and control of foodborne pathogens is critical to reducing disease burden and protecting public health.

Elena Petrova

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