What type of pathogens can cause foodborne diseases?

Pathogens that can cause foodborne diseases include a diverse range of organisms, notably both bacteria and viruses. Bacteria are well-known culprits, with species such as Salmonella, Escherichia coli, and Listeria monocytogenes frequently implicated in outbreaks of food poisoning. These microorganisms can contaminate food during various stages of production, processing, or preparation, leading to illness when ingested.

Viruses, such as Norovirus and Hepatitis A, are also significant contributors to foodborne illnesses. They can spread through contaminated food or water, and can be particularly troublesome in environments such as cruise ships or restaurants, where cross-contamination can occur easily.

The consideration of both types of pathogens is essential for understanding food safety and prevention strategies. It's important to acknowledge that while fungi can also be involved in food spoilage and some diseases, they are less commonly recognized as primary pathogens causing foodborne illnesses compared to bacteria and viruses. Thus, the inclusion of both bacteria and viruses provides a more comprehensive understanding of the various agents that can lead to foodborne diseases.