Abstract
Intoxication with foodborne pathogens such as bacteria, parasites, and viruses or their toxins results in a variety of symptoms, ranging from self-limiting (vomiting and diarrhea) to life-threatening (such as sepsis, kidney, and liver failure) effects, or even death. This chapter is focused on the role of bacteria as the main cause of food poisoning. Despite the existence of a number of experimental methods for detecting such pathogens, the industry is in constant need of fast, reliable, and accurate methods that are applicable both in the laboratory and in the evaluation of possible foodborne pathogens in final and marketable products. The most recent approaches, including the discovery of new protein markers and targeted proteomics, are reviewed in this chapter. Both selected/multiple reaction monitoring and parallel reaction monitoring assays are being revealed to be powerful tools for the identification of foodborne pathogens.
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