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. When consumed, foodborne pathogens can lead to symptoms like nausea, vomiting, diarrhea, and abdominal pain. Vulnerable populations, such as the elderly, pregnant women, and individuals with weakened immune systems, are at higher risk for severe illness. Proper food safety practices, including cooking food to safe temperatures and maintaining cleanliness, can help prevent infections.