Foodborne microbial diseases: pathogens, epidemiology, and prevention strategies

Foodborne illnesses represent a major global public health and economic challenge. According to WHO estimates for the year 2010, approximately 600 million people fell ill and 420,000 died as a result of contaminated food. This narrative review summarizes the main bacterial, viral and parasitic agents responsible for foodborne disease worldwide, with a particular focus on key bacterial pathogens (Salmonella, Campylobacter, pathogenic Escherichia coli, Listeria monocytogenes, Staphylococcus aureus, Clostridium perfringens, Bacillus cereus and others). For each pathogen group, we outline microbiology, epidemiology, pathogenesis, clinical manifestations and selected outbreak examples. The review further discusses the farm-to-fork continuum, microbiological risk assessment, and critical control points, emphasizing evidence-based prevention strategies such as Good Agricultural Practices, Good Manufacturing Practices, Hazard Analysis and Critical Control Points systems and consumer education. Emerging challenges—including antimicrobial resistance, climate change and globalization of food supply chains—are analysed within a One Health framework. This synthesis aims to inform food safety professionals, public health practitioners and policymakers in designing more effective interventions to reduce the global burden of foodborne diseases.