Foodborne pathogens are harmful microorganisms, such as bacteria, viruses, and parasites, that can contaminate food and cause illness. Common examples include Salmonella, E. coli, and Listeria. These pathogens can enter the food supply through improper handling, cooking, or storage, leading to foodborne diseases that affect millions of people each year. Preventing foodborne illnesses involves practicing safe food handling techniques, such as washing hands, cooking food to the right temperatures, and keeping raw and cooked foods separate. Awareness of foodborne pathogens and their sources is essential for maintaining food safety and protecting public health.