Foodborne Pathogens and Food-Related Microorganisms: An Overview

Food has been one of the best thriving media for microorganisms. The infection by microorganisms makes the food biologically unsafe and could invite a host of diseases. There are many Foodborne pathogens that are critical for consumers as well as experts. Many of these micrograms can also result in death of the consumer. Even crops, post-harvest products, products in transit, at warehouses and final packaged products need to be scrutinized. The intent has been to sensitize the scholarly community about the developments that have been made in the understanding of means of detection, aversion techniques and also educate about the role of probiotics, the benevolent microorganisms. Role of modern techniques both in detection and aversion has been discussed in this chapter to enlighten on the developments made and act as a guide for future work.