Campylobacteriosis, Salmonellosis, Yersiniosis, and Listeriosis as Zoonotic Foodborne Diseases: A Review

Abstract

Zoonoses are diseases transmitted from animals to humans, posing a great threat to the health and life of people all over the world. According to WHO estimations, 600 million cases of diseases caused by contaminated food were noted in 2010, including almost 350 million caused by pathogenic bacteria. Campylobacter, Salmonella, as well as Yersinia enterocolitica and Listeria monocytogenes may dwell in livestock (poultry, cattle, and swine) but are also found in wild animals, pets, fish, and rodents. Animals, often being asymptomatic carriers of pathogens, excrete them with faeces, thus delivering them to the environment. Therefore, pathogens may invade new individuals, as well as reside on vegetables and fruits. Pathogenic bacteria also penetrate food production areas and may remain there in the form of a biofilm covering the surfaces of machines and equipment. A common occurrence of microbes in food products, as well as their improper or careless processing, leads to common poisonings. Symptoms of foodborne infections may be mild, sometimes flu-like, but they also may be accompanied by severe complications, some even fatal. The aim of the paper is to summarize and provide information on campylobacteriosis, salmonellosis, yersiniosis, and listeriosis and the aetiological factors of those diseases, along with the general characteristics of pathogens, virulence factors, and reservoirs.

Quantitative assessment of fecal contamination in multiple environmental sample types in urban communities in Dhaka, Bangladesh using SaniPath microbial approach

“…Fresh produce can be a vehicle for fecal contamination to move across the city to both poor neighborhoods and highincome households [20] and can pose a major health risk to urban populations [54]. Limited data are available on disease burdens attributed to food contamination in low-and middle-income countries [55,56]. The CDC estimates that nearly half of all food-borne illnesses in the United States [57] are caused by contaminated fresh produce and that more than 30% of gastroenteritis cases in low-and middle-income countries are linked to food borne transmission [58].…”

Listeria monocytogenes at the human–wildlife interface: black bears (Ursus americanus) as potential vehicles for Listeria

“…Even though there is a notable dearth of information on the prevalence of L. monocytogenes and other Listeria spp. in wildlife (Ivanek et al, 2006;Wesley, 2007;Czuprynski et al, 2010;Chlebicz and Sli _ zewska, 2018), one of the earliest isolations of L. monocytogenes was from a lethal case of listeriosis in wild gerbils (Pirie, 1927). The gerbil (Meriones unguiculatus) was subsequently shown to be a valuable model for Listeria rhombencephalitis and other listeriosis outcomes (Blanot et al, 1997;Disson et al, 2009).…”

Lab-Made Electronic Nose for Fast Detection of Listeria monocytogenes and Bacillus cereus

“…According to WHO (2015), almost 600 million disease cases caused by the consumption of contaminated food by pathogenic bacteria. Salmonella sp., Escherichia coli O157:H7, Staphylococcus aureus, Listeria monocytogenes, and Bacillus cereus are known pathogens in food [1,2]. Those bacteria are a threat to ready-to-eat foods.…”

“…Member of genus Listeria is a non-spore bacterium, being anaerobic facultative, a small size, Gram-positive, and rod-shaped (0.5-4.0 µm diameter and 0.5-2.0 µm long). Listeria monocytogenes can contaminate a wide range of foods, including yogurt, cheese, meat, ham, smoked salmon, poultry, seafood and vegetable products [2,7].Bacillus cereus is a facultative aerobic to anaerobic, Gram-positive, rod-shaped, and spore-forming bacteria. Spore endurance to unfavorable conditions has assisted the widespread of Bacillus [8,9].…”

“…Member of genus Listeria is a non-spore bacterium, being anaerobic facultative, a small size, Gram-positive, and rod-shaped (0.5-4.0 µm diameter and 0.5-2.0 µm long). Listeria monocytogenes can contaminate a wide range of foods, including yogurt, cheese, meat, ham, smoked salmon, poultry, seafood and vegetable products [2,7].…”