Journal of Food Microbiology

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Perspective - Journal of Food Microbiology (2022) Volume 6, Issue 6

Recent developments for the detection of foodborne pathogens

Tao Jiang*

Department of Food and Nutrition, Kookmin University, Republic of Korea.

*Corresponding Author:
Tao Jiang
Department of Food and Nutrition
Kookmin University
Republic of Korea
E-mail:jiang@kookmin.ac.kr

Received: 01-Nov-2022, Manuscript No. AAAJMR-22-81905; Editor assigned: 03-Nov-2022, PreQC No. AAAJMR-22-81905(PQ); Reviewed:18-Nov-2022, QC No. AAAJMR-22-81905; Revised: 22-Nov-2022, Manuscript No. AAAJMR-22-81905(R); Published: 29-Nov-2022, DOI: 10.35841/aafmy-6.6.130

Citation: Jiang T. Recent developments for the detection of foodborne pathogens. J Food Microbiol. 2022;6(6):130.

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Abstract

Foodborne pathogens are responsible for a wide range of illnesses with serious consequences for both human health and the economy. The characteristics of the most prevalent pathogenic bacteria, viruses and parasites, along with some significant outbreaks, are Bacillus cereus, Campylobacter jejuni, Clostridium botulinum, Clostridium perfringens, Cronobacter sakazakii, Escherichia coli, Listeria monocytogenes, Salmonella spp., Shigella spp., Staphylococccus aureus, Vi The traditional hazard-based approach to food safety management systems has been shown to be ineffective, and top experts and organisations are now recommending a risk-based approach. In this situation, a food safety management system should be created that allows for estimation of the risks to human health from food consumption as well as identification, selection, and application of mitigation solutions for these risks. Additionally, it is advised that all parties involved in the production and consumption of food use appropriate food safety education programmes.

Keywords

Foodborne pathogens, Food safety, Antimicrobial drug.

Introduction

The recent foodborne outbreaks underline the significance of creating and implementing preventative programmes and procedures that, on the one hand, aim to ensure food safety and, on the other, serve as a standard framework for the hygienic production of food. A farm to fork strategy has been used in all areas of the food production chain, in particular, to increase hygiene and minimise any biological risks. Due to the variations in food composition and processing, the food supply chain is quite complicated, which can induce the emergence and re-emergence of foodborne pathogens [1].

However, a number of factors have been linked to a rise in foodborne illness, including changes in consumer preferences and eating habits, increased international travel, changes in food processing, production, and distribution, pathogen adaptation to new environments, the acquisition of virulence factors and antimicrobial drug resistance by microorganisms, advances in pathogen detection methods, insufficient sanitation and vector control measures, and inadequate public health measures.

Hippocrates observed that there is a clear link between food consumption and human illness. This association between food consumption and human diseases was known quite early on. Biological agents that can result in a foodborne illness occurrence are called foodborne pathogens, and they include bacteria, viruses, and parasites. The emergence of two or more cases of a similar illness brought on by consuming a common meal is known as a foodborne disease outbreak [2].

One of the most significant global public health issues is foodborne illness. The risk that foodborne infections will make customers unwell or possibly die underscores the significance of such occurrences and the subsequent necessity for their surveillance and avoidance. Every year, millions of cases of chronic complications and/or foodborne infections are documented in numerous nations. The prevalence and characteristics of Non-typhoidal Salmonella isolated from poultry flesh from Chinese supermarkets were investigated 40 Salmonella strains were divided into three serotypes, with Salmonella Enteritidis emerging as the dominating serotype [3].

When a pathogen is consumed with food and becomes established (and typically multiplies) in the human host, or when a toxigenic pathogen becomes established in a food product and creates a toxin, which is subsequently consumed by the human host, foodborne disease results. Foodborne infection and foodborne intoxication are the two major categories under which foodborne sickness falls. Since an incubation period is typically involved, foodborne infections typically take far longer than foodborne intoxications for symptoms to manifest after consumption [4].

The detection and control of all new foodborne problems that endanger human health and international trade require a coordinated and cooperative effort from all nations and the pertinent international bodies. Even though their biology, analysis, and epidemiology are complex, the majority of foodborne infections are avoidable. Undoubtedly, a combination of expertise from several fields is necessary. To prevent food contamination on farms, during processing, in restaurants, and in homes, public health organisations, regulatory authorities, the food business, and consumers must continuously work to prevent it. The number of cases of foodborne illnesses could be reduced with appropriate education initiatives for everyone involved [5].

Conclusion

In conclusion, outbreaks of foodborne diseases can cause serious illnesses in people. Rapid and precise pathogen identification is needed to quickly select the best antibiotic therapy in order to reduce the burden of such outbreaks. Food goods that were ready for human consumption at sale points were found to contain zoonotic bacteria connected to food poisoning.

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