Editorial: Foodborne Pathogens: Hygiene and Safety

Schirone, Maria; Visciano, Pierina; Tofalo, Rosanna; Suzzi, Giovanna

doi:10.3389/fmicb.2019.01974

Cited by 40 publications

(26 citation statements)

References 5 publications

(5 reference statements)

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“…The rapid globalization in the food industry field has increased the possibility of food contamination. Disease and death caused by potential foodborne pathogens have become a global issue; thus, continuous monitoring and prevention of the outbreaks of foodborne diseases are necessary to reveal trends and patterns in foods, regions, and associated pathogens (Schirone et al., 2019).…”

Section: Discussionmentioning

confidence: 99%

“…More than 200 various foodborne diseases have been identified, mainly affecting infants, older adults, immunocompromised patients, pregnant women, and healthy people exposed to high doses of pathogenic organisms (Bintsis, 2017). Countless number of cases of foodborne‐related diseases are reported every year in countries worldwide (Schirone et al., 2019). Globally, foodborne pathogens have raised serious concerns for public health and caused the decline in economies (Sandra, 2015).…”

Section: Introductionmentioning

confidence: 99%

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Pore‐forming toxins of foodborne pathogens

Banerji

Karkee

Kanojiya

et al. 2021

Comp Rev Food Sci Food Safe

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Pore‐forming toxins (PFTs) are water‐soluble molecules that have been identified as the most crucial virulence factors during bacterial pathogenesis. PFTs disrupt the host cell membrane to internalize or to deliver other bacterial or virulence factors for establishing infections. Disruption of the host cell membrane by PFTs can lead to uncontrollable exchanges between the extracellular and the intracellular matrix, thereby disturbing the cellular homeostasis. Recent studies have provided insights into the molecular mechanism of PFTs during pathogenesis. Evidence also suggests the activation of several signal transduction pathways in the host cell on recognition of PFTs. Additionally, numerous distinctive host defense mechanisms as well as membrane repair mechanisms have been reported; however, studies reveal that PFTs aid in host immune evasion of the bacteria through numerous pathways. PFTs have been primarily associated with foodborne pathogens. Infection and death from diseases by consuming contaminated food are a constant threat to public health worldwide, affecting socioeconomic development. Moreover, the emergence of new foodborne pathogens has led to the rise of bacterial antimicrobial resistance affecting the population. Hence, this review focuses on the role of PFTs secreted by foodborne pathogens. The review highlights the molecular mechanism of foodborne bacterial PFTs, assisting bacterial survival from the host immune responses and understanding the downstream mechanism in the activation of various signaling pathways in the host upon PFT recognition. PFT research is a remarkable and an important field for exploring novel and broad applications of antimicrobial compounds as therapeutics.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Pore‐forming toxins of foodborne pathogens

Banerji

Karkee

Kanojiya

et al. 2021

Comp Rev Food Sci Food Safe

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“…With the very long incubation period, which can range up to 60 days, attributing the illness to a specific food product becomes difficult [17]. In addition to several factors mentioned earlier, responsible for outbreaks of Listeriosis in the supply chain, resistance of microorganisms to antibiotics and disinfectants also play a role [143].…”

Section: Outbreaks Of Listeriosis In South Africamentioning

confidence: 99%

Listeriosis Outbreak in South Africa: A Comparative Analysis with Previously Reported Cases Worldwide

et al. 2020

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Listeria species are Gram-positive, rod-shaped, facultative anaerobic bacteria, which do not produce endospores. The genus, Listeria, currently comprises 17 characterised species of which only two (L. monocytogenes and L. ivanovii) are known to be pathogenic to humans. Food products and related processing environments are commonly contaminated with pathogenic species. Outbreaks and sporadic cases of human infections resulted in considerable economic loss. South Africa witnessed the world’s largest listeriosis outbreak, characterised by a progressive increase in cases of the disease from January 2017 to July 2018. Of the 1060 laboratory-confirmed cases of listeriosis reported by the National Institute of Communicable Diseases (NICD), 216 deaths were recorded. Epidemiological investigations indicated that ready-to-eat processed meat products from a food production facility contaminated with L. monocytogenes was responsible for the outbreak. Multilocus sequence typing (MLST) revealed that a large proportion (91%) of the isolates from patients were sequence type 6 (ST6). Recent studies revealed a recurrent occurrence of small outbreaks of listeriosis with more severe side-effects in humans. This review provides a comparative analysis of a recently reported and most severe outbreak of listeriosis in South Africa, with those previously encountered in other countries worldwide. The review focuses on the transmission of the pathogen, clinical symptoms of the disease and its pathogenicity. The review also focuses on the major outbreaks of listeriosis reported in different parts of the world, sources of contamination, morbidity, and mortality rates as well as cost implications. Based on data generated during the outbreak of the disease in South Africa, listeriosis was added to the South African list of mandatory notifiable medical conditions. Surveillance systems were strengthened in the South African food chain in order to assist in preventing and facilitating early detection of both sporadic cases and outbreaks of infections caused by these pathogens in humans.

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“…Cut Fruit Salmonella Javiana (CDC 2020a) occurred (Schirone, Visciano, Tofalo, & Suzzi, 2019). An increasing number of multistate foodborne outbreaks have been reported (Table 1) and there are many factors involved in, including human demographics, consumer attitudes, changes in food processing and handling, as well as pathogen adaptation to new environments (Smith & Fratamico, 2018).…”

Section: Fruitsmentioning

confidence: 99%

“…They can easily adhere to the surface of food materials, food processing equipment, and the surface of pipelines (Zhao, Zhao, Wang, & Zhong, 2017). Contamination of food can occur at many steps along the chain from farm to plate (Havelaar et al, 2015), for this reason, outbreak investigations play a key role in the prevention of foodborne pathogens diffusion, revealing the implicated food vehicles and the point where the contamination occurred (Schirone, Visciano, Tofalo, & Suzzi, 2019). An increasing number of multistate foodborne outbreaks have been reported (Table 1) and there are many factors involved in, including human demographics, consumer attitudes, changes in food processing and handling, as well as pathogen adaptation to new environments (Smith & Fratamico, 2018).…”

Section: Microbiological Risks In Foodsmentioning

confidence: 99%

Review of antimicrobial peptides as promoters of food safety: Limitations and possibilities within the food industry

Madrazo

Campos

2020

Journal of Food Safety

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Antimicrobial peptides (AMPs) are a group of molecules that has gained interest in research due to their important role in the inhibition of bacterial agents. Their structure shows heterogeneity among the different types of AMPs. However, most of them stand out for their cationic nature and amphipathic character that allows them to interact with membrane components of bacterial cells. Some features such as high selectivity and thermostability have attracted the interest of the food industry toward the application of AMPs in food preservation due to their ability to inhibit foodborne pathogens and spoilage microorganisms. Despite this, there is a limited number of AMPs used as food preservatives nowadays. Therefore, this review aims to offer an overview of AMPs, challenges, and potential applications in the food industry.

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Editorial: Foodborne Pathogens: Hygiene and Safety

Cited by 40 publications

References 5 publications

Pore‐forming toxins of foodborne pathogens

Pore‐forming toxins of foodborne pathogens

Listeriosis Outbreak in South Africa: A Comparative Analysis with Previously Reported Cases Worldwide

Review of antimicrobial peptides as promoters of food safety: Limitations and possibilities within the food industry

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