Foodborne pathogens are microorganisms, such as bacteria, viruses, and parasites, that can cause illness when consumed in contaminated food. Research in this area focuses on understanding the sources of contamination, transmission routes, and the development of methods for detecting, preventing, and controlling foodborne pathogens. This research is critical for protecting public health and ensuring the safety of the food supply. Key areas of study include food safety regulations, food processing techniques, and the impact of environmental factors on the growth and spread of foodborne pathogens.