Abstract

Foodborne diseases remain a major cause of morbidity and mortality in the general population, particularly in vulnerable groups. These diseases emanate from either the toxin of the “disease-causing” microbe, or by the human body’s reactions to the microbe.More than 250 different types of viruses, bacteria, parasites, toxins, metals, and prions are associated with forborne diseases in humans, which are mostly manifested as acute gastroenteritis that could be self-limiting. However, in severe cases, antimicrobial therapy is prerequisite. Antimicrobial resistance is a major challenge in the management of severe foodborne illness; since antimicrobial use in animals selects for resistant foodborne pathogens that may be transmitted to humans as food contaminants. This article presents a comprehensive review on the very important and selected foodborne pathogens and associated illnesses, as well as treatment and control measures.

Key words: Foodborne diseases, viruses, parasites, bacteria, fungi, antimicrobial therapy.