# An Overview of the Public Health Challenges in Diagnosing and Controlling Human Foodborne Pathogens
## 1 Introduction  
Foodborne infections have become more frequent over time and have now become a serious threat to public health globally, with more than 600 million people getting sick each year as a result [1; 2]. Foodborne pathogens are responsible for thousands of infections and they are posing a risk to both the health of humans as well as the general economy due to their negative health effects [3]. A wide range of pathogenic microorganisms are capable of infecting food products throughout the manufacturing and processing processes as well as throughout storage and shipment processes prior to consumption [3; 4; 5]. The widespread intestinal disorders triggered by foodborne human pathogens are estimated to lead to a significant financial and health burden [6; 7; 8; 9]. According to the World Health Organization (WHO), almost 30% of foodborne mortality is experienced by children younger than five years of age. Foodborne microorganisms may cause mild to severe symptoms, like diarrhea, or incapatating diseases, such as meningitis [10; 11; 12]. This is because young children have weaker immune systems and are more vulnerable to foodborne illnesses. They can also be more likely to put their hands in their mouths or eat food that has been contaminated with bacteria, viruses, or parasites. It is estimated that one out of four Americans falls ill every year due to foodborne infections, in spite of the fact that American food is among the healthiest food sources in the world [13; 14; 15]. A number of studies have found that the incidence and significance of different foodborne disorders is affected by the relationships among pathogenic organisms, human beings, foodstuffs and the environment [16; 17; 18; 19]. As a result of foodborne illnesses, dangerous microorganisms such as bacteria, viruses, fungi and parasites are involved in the development of these diseases, although bacteria seem to be the most common cause and are capable of taking on a variety of characteristics and functions [3; 20; 21; 22]. A number of bacteria, such as _Clostridium botulinum_, _Clostridium perfringens_, _Bacillus subtilis_ and _Bacillus cereus_, can produce spores and are extremely heat resistant. As an example, _Staphylococcus aureus_ and _Clostridium botulinum_ are bacteria that are capable of producing toxins that are heat-tolerant [3]. In most cases, they are mesophilic, meaning their ideal growing temperature falls between 20 and 45 \({}^{\circ}\)C. Furthermore, certain pathogens, such as _Listeria monocytogenes_ and _Yersinia enterocolitia_, that cause foodborne illness can survive in the refrigerator or at temperatures lower than 10 \({}^{\circ}\)C and can be transmitted to humans [23]. Among the numerous illnesses caused by foodborne microorganisms including botulism, dysenterty, typhoid, gastroenteritis, listeriosis and a number of others, botulism is one of the most common [24]. A foodborne illness can be caused by any organism or its toxins, but it is most commonly diagnosed as acute gastroenteritis, and may present with other symptoms as well [25]. There is a wide range of severity and duration of symptoms associated with this illness. There is considerable reason to take foodborne pathogens seriously due to their zoonotic traits and their ability to produce toxins that cause illnesses or even death when exposed to them. Many countries and regions, both internal and external, are affected by foodborne pathogens in an increasing number of cases of occasional infections, ongoing problems, as well as massive and horrific outbreaks caused by bacteria that are present in food [26]. A large number of enteropathogenic bacteria are responsible for the large amount of diarral illnesses that occur every year among children under 3 years of age, resulting in more than 3 million deaths on a worldwide basis [27]. Many studies and reports [28; 29; 30; 31; 32] have found that intestinal cramping, diarrhea, vomiting, anxiety, chills and breathing difficulties are common signs of foodborne illnesses.