Foodborne Pathogens

<p>'Foodborne Pathogens: Detection Methods Food Safety and Public Health' is a collection of papers that document the logical sequence of the occurrence of foodborne outbreaks. The papers in this reprint document the occurrence and characteristics of foodborne pathogens (<em>Salmonella</em> Shiga toxin-producing <em>Escherichia coli </em>(STEC) enterotoxigenic <em>Staphylococcus aureus</em> and Norovirus) in foods. This is followed by the application of sensitive and specific detection and diagnostic methods (MALDI-TOF PCR WGS) as well as potential interventions using processes such as drying in order to reduce the degree of contamination and the multiplication of pathogens in foods. Finally data were provided on the involvement of pathogens in investigated outbreaks. The reprint provides information that could lead to the prevention and control of the contamination and multiplication of pathogens in foods in order to reduce the occurrence of foodborne outbreaks in humans.</p>