Abstract
Incidents of foodborne illnesses are continuously reported around the world. Foodborne diseases are caused by pathogens such as bacteria, fungi, parasites, and viruses and are categorized either as infection or intoxication illnesses. Contaminated food has harmful effects on human health, as it can cause a wide range of symptoms, from diarrhea to cancer. Escherichia coli, Listeria monocytogenes, species of Salmonella or Shigella, Adenovirus, and Cryptosporidium are well-known pathogens that use food products as a vehicle of transmission. Therefore, as foodborne incidents remain a problem for public health, scientists place particular emphasis on innovative techniques for the detection of pathogens. Application of these alternative methods in the food industry can provide rapid and accurate results regarding food safety. Additionally, scientists indicate that studying foodborne pathogen pathways to eliminate the global pressure on health systems and the environment is an urgent need as well. Besides, the survival of microorganisms in food products and possible sources of contamination have become important issues for the food industry and quality authorities. Based on the literature, contamination sources may differ among food types. Hence, upgraded food safety management plans, including risk analysis strategies, should be implemented in the food industry.
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