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Foodborne Diseases Acquired Domestically

Zhiyuan Gao*

Foodborne pathogens are responsible for a wide range of illnesses with serious consequences for both human health and the economy. The characteristics of the most prevalent pathogenic bacteria, viruses, and parasites, along with some significant outbreaks, are Bacillus cereus, Campylobacter jejuni, Clostridium botulinum, Clostridium perfringens, Cronobacter sakazakii, Escherichia coli, Listeria monocytogenes, Salmonella spp, Shigella spp, Staphylococccus aureus, The traditional hazard-based approach to food safety management systems has been shown to be ineffective, and prominent experts and organisations now recommend using a risk-based approach.