Microorganisms Associated with Food Spoilage and Foodborne Diseases

This chapter presents a comprehensive overview of microorganisms associated with food spoilage as well as some foodborne diseases caused by microbes, particularly in the Global South. It explores the diverse microorganisms that can cause food to deteriorate in quality and may pose health risks for consumers while discussing the sources of these microorganisms and their transmission routes. It also highlights the unique challenges the Global South faces, such as poor sanitation, lack of hygiene, and limited access to safe water that may exacerbate the incidence of food contamination by microbes. The implications on public health of food waste, foodborne infections, and economic costs are also examined, drawing attention to the financial costs, the impact on food safety, and the burden of disease. In order to lower these risks, the chapter emphasises the significance of efficient monitoring and management measures. This includes implementing critical control points in the food production and supply chain. The importance of robust systems for food safety, regulatory frameworks, and international collaborations is stressed to address these issues. This chapter also explores new trends and technologies for microbial detection, such as molecular techniques, rapid diagnostic tools, and other emerging technologies. Furthermore, the chapter examines the role that education, training, and awareness campaigns play in promoting the safe handling of food and empowering consumers with information to make informed decisions. It highlights how interdisciplinary solutions and stakeholder involvement are key to achieving sustainable solutions for improving food quality and safety in the Global South.