# An Overview of the Public Health Challenges in Diagnosing and Controlling Human Foodborne Pathogens
## 1 Introduction
These signs are caused either by consumed microorganisms, or toxic infections, such as _Clostridium perfringens_[33; 34], or by microbial toxins produced by the microorganisms [35; 36]. The concept of foodborne poisoning is based on the fact that it refers to illnesses caused by toxins produced by bacteria in food (for instance, signs caused by _Clostridium botulinum_ food poisoning) [37; 38]. Many of these infections are already attributed to specific foods, such as chicken, precooled meat, fish, dairy products, fruit and vegetables [39; 40; 41]. Clearly, it is of prime importance to identify foodborne pathogens in order to prevent them from causing significant harm to human and environmental health [42]. Culturing,biochemical analysis and immunoassay are the three most common conventional methods for determining foodborne pathogens [43; 44]. However, a number of drawbacks can be found with these techniques, which include the time-consuming nature of performing these techniques, the length of the identification cycle, and the high costs and high level of operator skill required [45; 46]. Consequently, there is a pressing need for the development of quick, cheap, accurate and easy-to-use methods for the identification of dangerous microorganisms in complicated food matrices so that they can be detected quickly and easily. Recent decades have witnessed an increase in modern technologies, which offers many benefits, including the ability to detect pathogens automatically, the ability to move and the ability to operate quickly [47; 48]. A quick detection method is critical since it can identify pathogens in raw and processed foods, which is important for the food industry [49]. Using quick diagnostic techniques, small quantities of infections in food can be detected [50]. Having a high level of sensitivity is critical, since even a single pathogen present in food has the potential to cause human infection [22; 51]. As part of this review, we examined a number of technologies that have been used to detect foodborne pathogens in recent decades, including culturing, immunoassayassays, genetic analysis, microfluidics, metabolic assays, biosensors, protein fingerprinting, and related methods. An overview of the premise, benefits and drawbacks of each method, as well as the current state of its application, is discussed in detail. Attempts are being made by contemporary food production to decrease human illness by reducing microorganisms in food [52]. By maintaining proper monitoring, detecting infections in time, recording the origin, and removing contaminants in a timely manner on the farm, the risks posed by open-grazing animals, the environment and agricultural goods ingesting the food processing chain in the future can be greatly reduced [53; 54]. In accordance with WHO, prerequisite programs are essential food safety measures prior to and during the implementation of hazard analysis and critical control point (HACCP) [55]. Among the global food safety community, HACCP is recognized as an important tool for reducing food-borne illnesses [56]. One of the most important steps for preventing foodborne infections is to ensure that the production line is run logically, high standards for cleanliness are implemented and biocides and sanitizers are used as frequently as possible [57]. However, there is a lot of inconsistency in the methods now used for the eradication of foodborne pathogens. Changing the product's organoleptic characteristics can be achieved by steaming, heating, or using ultraviolet light [58]. There are also certain restrictions pertaining to the application of conventional antibiotic techniques, particularly those that pertain to fruits, vegetables, as well as ready-to-eat food, that may prevent the use of conventional antibiotics [58]. Using biocides on a regular basis promotes the development of microbial resistance, which poses a serious problem to public health [59].