Properties of Foodborne Pathogens and Their Diseases

Abstract

Thousands of foodborne pathogens are causing a great number of diseases with significant effects on human health and economy. Foodborne pathogens can contaminate food items not only during production and processing, but also at the time of storage and transport before consuming. During their growth, these microorganisms are capable of secreting different type of toxins into the extracellular environment. Likewise, other harmful substances can be also released and can contaminate food after breakup of food pathogens. Many microbial toxins can withstand inactivation, and can endure harsh treatment during food processing. Many of these molecules are partaken in cellular processes and can display different mechanisms of pathogenesis of foodborne organisms. Thus studying the properties of foodborne pathogens can help in the understanding of their contamination and inactivation. In the present review, we discussed extensively on the properties of foodborne pathogens including bacteria, viruses and parasites. In addition, some of the diseases caused by foodborne pathogens and the mechanism of their pathogenesis were also discussed.

An Overview of the Public Health Challenges in Diagnosing and Controlling Human Foodborne Pathogens

“…Foodborne infections have become more frequent over time and have now become a serious threat to public health globally, with more than 600 million people getting sick each year as a result [1,2]. Foodborne pathogens are responsible for thousands of infections and they are posing a risk to both the health of humans as well as the general economy due to their negative health effects [3]. A wide range of pathogenic microorganisms are capable of infecting food products throughout the manufacturing and processing processes as well as throughout storage and shipment processes prior to consumption [3][4][5].…”

“…Foodborne pathogens are responsible for thousands of infections and they are posing a risk to both the health of humans as well as the general economy due to their negative health effects [3]. A wide range of pathogenic microorganisms are capable of infecting food products throughout the manufacturing and processing processes as well as throughout storage and shipment processes prior to consumption [3][4][5]. The widespread intestinal disorders triggered by foodborne human pathogens are estimated to lead to a significant financial and health burden [6][7][8][9].…”

“…A number of studies have found that the incidence and significance of different foodborne disorders is affected by the relationships among pathogenic organisms, human beings, foodstuffs and the environment [16][17][18][19]. As a result of foodborne illnesses, dangerous microorganisms such as bacteria, viruses, fungi and parasites are involved in the development of these diseases, although bacteria seem to be the most common cause and are capable of taking on a variety of characteristics and functions [3,[20][21][22]. A number of bacteria, such as Clostridium botulinum, Clostridium perfringens, Bacillus subtilis and Bacillus cereus, can produce spores and are extremely heat resistant.…”

“…A number of bacteria, such as Clostridium botulinum, Clostridium perfringens, Bacillus subtilis and Bacillus cereus, can produce spores and are extremely heat resistant. As an example, Staphylococcus aureus and Clostridium botulinum are bacteria that are capable of producing toxins that are heat-tolerant [3]. In most cases, they are mesophilic, meaning their ideal growing temperature falls between 20 and 45 • C. Furthermore, certain pathogens, such as Listeria monocytogenes and Yersinia enterocolitica, that cause foodborne illness can survive in the refrigerator or at temperatures lower than 10 • C and can be transmitted to humans [23].…”

Mesoporous Silica Nanoparticles-Enhanced Microarray Technology for Highly Sensitive Simultaneous Detection of Multiplex Foodborne Pathogens

“…3 Symptoms of foodborne illnesses can range from nausea, vomiting, diarrhea, abdominal pain, fever, and severe dehydration, resulting in organ damage. 4 Common foodborne pathogens, primarily bacteria, include Escherichia coli O157:H7 (E. coli O157:H7), Salmonella Typhimurium (S. Typhimurium), Listeria monocytogenes (L. monocytogenes), Shigella sonnei (S. sonnei), Campylobacter jejuni (C. jejuni), Clostridium perfringens (C. perfringens), and Vibrio parahemolyticus (V. parahemolyticus). Data from the United States (USA) between 2015 and 2019 reported that Salmonella infections, being the most common (18.6%), were responsible for 48% of foodborne illness outbreaks, and others also contributed to these outbreaks.…”