Foodborne Pathogens

Foodborne pathogens are disease-causing biological agents that can be transmitted to humans through contaminated food or beverages. They include pathogenic bacteria, viruses, and parasites. Examples include Salmonella, Campylobacter, Listeria monocytogenes, norovirus, hepatitis A virus, and foodborne parasites .^1,2

Food can become contaminated with pathogens at many stages between production and consumption. Sources can include infected animals or people, contaminated water or soil, processing environments, and transfer from contaminated foods, hands, equipment, or surfaces. Some bacteria can multiply in food when conditions permit, whereas viruses require living host cells for replication and therefore do not multiply in food itself .^1,2

Foodborne pathogens cause illness through different mechanisms. Some infect and multiply within the host after being ingested. Certain pathogenic bacteria can also cause disease through toxins produced either in food before consumption or after entering the gastrointestinal tract. The resulting illnesses can range from gastrointestinal disease to effects involving other organs and tissues .^1,2

A foodborne pathogen is not synonymous with every foodborne hazard. Pathogens are biological agents capable of causing disease, whereas foodborne hazards also include noninfectious substances such as natural toxins, heavy metals, and other chemical contaminants. A microbial toxin already present in food can cause intoxication even when ingestion of a living pathogen is not required .^1,2