Campylobacteriosis, Salmonellosis, Yersiniosis, and Listeriosis as Zoonotic Foodborne Diseases: A Review
26 Apr 2018-International Journal of Environmental Research and Public Health (Int J Environ Res Public Health)-Vol. 15, Iss: 5, pp 863
TL;DR: 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.
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.
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TL;DR: This review provides an overview of the three bacterial pathogens associated with multistate fresh produce outbreaks that occurred between 2010 and 2017 in the U.S, and possible routes of fresh produce contamination, including pre- and post-harvest, are summarized.
Abstract: In the United States, the consumption of fresh fruits and vegetables has increased during recent years as consumers seek to make healthier lifestyle choices. However, the number of outbreaks associated with fresh produce that involve cases in more than one state (multistate) has increased concomitantly. As the distance along the farm-to-fork continuum has lengthened over time, there are also more opportunities for fresh produce contamination with bacterial pathogens before it reaches the consumer. This review provides an overview of the three bacterial pathogens (i.e., pathogenic Escherichia coli, Listeria monocytogenes, and Salmonella enterica) associated with multistate fresh produce outbreaks that occurred between 2010 and 2017 in the U.S. Possible routes of fresh produce contamination, including pre- and post-harvest, are summarized and outcomes of selected outbreaks within this timeframe are highlighted. Eighty-five multistate outbreaks linked to fresh produce with a confirmed etiology occurred from 2010 to 2017. Cross-contamination within the distribution chain and poor agricultural practices, along with the production of sprouts and importation of fresh produce were frequently implicated contributors to these events. The evolution of the food supply chain in the U.S. necessitates an examination of multistate outbreaks to shed light on factors that increase the scale of these events.
202 citations
TL;DR: The background of food-borne bacterial pathogens is highlighted and the emergence of multidrug-resistant zoonotic bacteria associated with consumption of contaminated animal products is a great concern for the public health, and there should be coordinated surveillance and monitoring system forfood-borneZoonotic bacterial pathogens particularly in developing countries including Ethiopia.
Abstract: Food-borne microorganisms are major pathogens affecting food safety and cause human illness worldwide as a result of consumption of foodstuff, mainly animal products contaminated with vegetative pathogens or their toxins Most of these microbes have zoonotic importance resulting in significant impact on both public health and economic sectors Bacteria are the causative agents of two-thirds of human food-borne diseases worldwide with high burden in developing countries Hence, the objectives of this review paper are to highlight the background of food-borne bacterial pathogens and to review common major food-borne zoonotic bacterial pathogens Food animals are the major reservoirs of many food-borne zoonotic bacterial pathogens, and food products of animal origin are the main vehicles of transmission Meat, dairy products, and eggs are the main ways by which people are exposed to zoonotic bacteria S aureus, Salmonella species, Campylobacter species, L monocytogenes, and E coli are the major zoonotic bacterial pathogens which are the causative agents of food-borne illness and death in the world associated with consumption of contaminated animal products Production of toxins and structural virulent factors are responsible for the pathogenesis of these bacteria These major zoonotic bacteria cause human infections which are characterized mainly by gastrointestinal symptoms including nausea, vomiting, diarrhea, abdominal cramps, and other agent-specific symptoms Some bacteria may cause severe complications Conventional (culturing), serological, and molecular techniques are important for detection of these common zoonotic bacteria and their toxins in food Good hygiene, GMP, sanitation in operating procedures, and implementation of standardized HACCP and pasteurization procedures are effective methods for the control and prevention Currently, the emergence of multidrug-resistant zoonotic bacteria associated with consumption of contaminated animal products is a great concern for the public health, and there should be coordinated surveillance and monitoring system for food-borne zoonotic bacterial pathogens particularly in developing countries including Ethiopia
179 citations
Cites background from "Campylobacteriosis, Salmonellosis, ..."
...(ose bacteria are Gram-negative, relatively anaerobic, nonspore forming, and straight rods belonging to the Enterobateriaceae family [9] that are indistinguishable from E....
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...Around 30% of all cases of infection were caused by the consumption of poultry, 20–30% of cases caused by pathogens from cattle, and a low percentage of pathogenic strains originating from other sources, including game [9]....
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...Diseases of animal origin can be transmitted between humans and animals through direct contact, indirect environmental contact, and/or through food consumption [9]....
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...Infections occur mainly from consumption of contaminated poultry [94], beef, and pork [9] or other animal meat, meat products, raw (unpasteurized) milk, and/or milk products like cheese [3, 89, 90, 93]....
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TL;DR: The aim of this review article is to provide an overview of the role of bacterial biofilms in antibiotic resistance and food contamination and emphasizes ways for controlling its production.
Abstract: Biofilm is a microbial association or community attached to different biotic or abiotic surfaces or environments. These surface-attached microbial communities can be found in food, medical, industrial, and natural environments. Biofilm is a critical problem in the medical sector since it is formed on medical implants within human tissue and involved in a multitude of serious chronic infections. Food and food processing surface become an ideal environment for biofilm formation where there are sufficient nutrients for microbial growth and attachment. Therefore, biofilm formation on these surfaces, especially on food processing surface becomes a challenge in food safety and human health. Microorganisms within a biofilm are encased within a matrix of extracellular polymeric substances that can act as a barrier and recalcitrant for different hostile conditions such as sanitizers, antibiotics, and other hygienic conditions. Generally, they persist and exist in food processing environments where they become a source of cross-contamination and foodborne diseases. The other critical issue with biofilm formation is their antibiotic resistance which makes medication difficult, and they use different physical, physiological, and gene-related factors to develop their resistance mechanisms. In order to mitigate their production and develop controlling methods, it is better to understand growth requirements and mechanisms. Therefore, the aim of this review article is to provide an overview of the role of bacterial biofilms in antibiotic resistance and food contamination and emphasizes ways for controlling its production.
122 citations
Cites background from "Campylobacteriosis, Salmonellosis, ..."
...Pathogenic bacteria penetrate food production areas and may remain there in the form of a biofilm covering the surfaces of machines and equipment [95]....
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TL;DR: In the present review, several statistical and other relevant data concerning the increasing generation of fruit and vegetable by-products (FVB) are critically analyzed and presented and a special focus is given to the chemical characterization and bioactivities of several FVB.
Abstract: Fruit and vegetable processing industry is one of the relevant generators of food by-products, which display limited commercial exploitation entailing economic and environmental problems. However, these by-products present a considerable amount of dietary fiber as well as bioactive compounds with important biological activities such as antioxidant and antimicrobial properties. Therefore, the international scientific community has considered the incorporation of their extracts or powders to preserve or fortify food products an area of interest, mainly because nowadays consumers demand the production of safer and health-promoting foods. In the present review, several statistical and other relevant data concerning the increasing generation of fruit and vegetable by-products (FVB) are critically analyzed and presented. Next, a special focus is given to the chemical characterization and bioactivities (namely antioxidant and antimicrobial properties) of several FVB. Lastly, an in-depth review with recent studies (briefly compiled) about the incorporation of fruit and vegetable processing wastes in animal, dairy, beverages, and bakery products, among others is provided.
108 citations
TL;DR: In this article, the authors tackle biofilm problems from all perspectives, including biofilm-forming pathogens in the food industry, disinfectant resistance of biofilm, and identification methods, and show the real threat of biofilms in food industry due to the resistance of disinfectants and the mechanisms developed for their survival.
Abstract: Biofilms, present as microorganisms and surviving on surfaces, can increase food cross-contamination, leading to changes in the food industry’s cleaning and disinfection dynamics. Biofilm is an association of microorganisms that is irreversibly linked with a surface, contained in an extracellular polymeric substance matrix, which poses a formidable challenge for food industries. To avoid biofilms from forming, and to eliminate them from reversible attachment and irreversible stages, where attached microorganisms improve surface adhesion, a strong disinfectant is required to eliminate bacterial attachments. This review paper tackles biofilm problems from all perspectives, including biofilm-forming pathogens in the food industry, disinfectant resistance of biofilm, and identification methods. As biofilms are largely responsible for food spoilage and outbreaks, they are also considered responsible for damage to food processing equipment. Hence the need to gain good knowledge about all of the factors favouring their development or growth, such as the attachment surface, food matrix components, environmental conditions, the bacterial cells involved, and electrostatic charging of surfaces. Overall, this review study shows the real threat of biofilms in the food industry due to the resistance of disinfectants and the mechanisms developed for their survival, including the intercellular signalling system, the cyclic nucleotide second messenger, and biofilm-associated proteins.
91 citations
References
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Book•
01 Jan 2013
TL;DR: Factors of Special Significance to food Microbiology Microbial Spoilage of Foods Foodborne Pathogenic Bacteria Mycotoxigenic Molds Viruses Foodborne and Waterborne Parasites Preservatives and Preservation Methods Food Fermentations Advanced Techniques in Food Microbiology Index are listed.
Abstract: Factors of Special Significance to Food Microbiology Microbial Spoilage of Foods Foodborne Pathogenic Bacteria Mycotoxigenic Molds Viruses Foodborne and Waterborne Parasites Preservatives and Preservation Methods Food Fermentations Advanced Techniques in Food Microbiology Index
1,872 citations
01 Jan 2011
TL;DR: The European Food Safety Authority and the European Centre for Disease Prevention and Control have analyzed the information on the occurrence of zoonoses and food-borne outbreaks in 2009 submitted by 27 European Union Member States as mentioned in this paper.
Abstract: European Union Summary Report on Trends and Sources of Zoonoses, Zoonotic Agents and Food-borne Outbreaks in 2009 DTU Orbit (13/08/2019) European Food Safety Authority, European Centre for Disease Prevention and Control; The European Union Summary Report on Trends and Sources of Zoonoses, Zoonotic Agents and Food-borne Outbreaks in 2009 The European Food Safety Authority and the European Centre for Disease Prevention and Control have analysed the information on the occurrence of zoonoses and food-borne outbreaks in 2009 submitted by 27 European Union Member States. In 2009, 108,614 salmonellosis cases in humans were reported and the statistically significant decreasing trend in the case numbers continued. Eighteen Member States reached the European Union Salmonella reduction target for breeding flocks of fowl, 17 Member States met their reduction target for laying hens and 18 Member States met the reduction target for broilers. In foodstuffs, Salmonella was most often detected in fresh poultry and pig meat. Campylobacteriosis was the most commonly reported zoonosis with 198,252 human cases. Campylobacter was most often detected in fresh broiler meat. The number of listeriosis cases in humans increased by 19.1 % compared to 2008, with 1,645 cases in 2009. Listeria was seldom detected above the legal safety limit from ready-to-eat foods. Member States reported 3,573 verotoxigenic Escherichia coli (VTEC), 7,595 yersiniosis and 401 brucellosis cases in humans, while VTEC bacteria were mostly found from cattle and bovine meat and Yersinia from pigs and pig meat. Brucellosis and tuberculosis decreased in cattle, sheep and goat populations. In humans 1,987 Q fever cases were detected and Q fever was found in domestic ruminants. Trichinellosis and echinococcosis caused 748 and 790 human cases, respectively, and Trichinella and Echinococcus were mainly detected in wildlife. There were 1,259 human cases of toxoplasmosis reported and in animals Toxoplasma was most often found in sheep and goats. Rabies was recorded in one person in the European Union and the disease was also found in animals. Most of the 5,550 reported food-borne outbreaks were caused by Salmonella, viruses and bacterial toxins and the most important food sources were eggs, mixed or buffet meals and pig meat.
1,809 citations
TL;DR: Two strains of Campylobacter jejuni ingested by 111 adult volunteers, in doses ranging from 8 x 10(2) to 2x 10(9) organisms, caused diarrheal illnesses that indicates that the pathogenesis of C.Jejuni infection includes tissue inflammation.
Abstract: Two strains of Campylobacter jejuni ingested by 111 adult volunteers, in doses ranging from 8 x 10(2) to 2 x 10(9) organisms, caused diarrheal illnesses. Rates of infection increased with dose, but development of illness did not show a clear dose relation. Resulting illnesses with strain A3249 ranged from a few loose stools to dysentery, with an average of five diarrheal stools and a volume of 509 mL. Infection with strain 81-176 was more likely to cause illness, and these illnesses were more severe, with an average of 15 stools and 1484 mL of total stool volume. All patients had fecal leukocytes. The dysenteric nature of the illness indicates that the pathogenesis of C. jejuni infection includes tissue inflammation. Ill volunteers developed a serum antibody response to the C. jejuni group antigen and were protected from subsequent illness but not infection with the same strain.
1,129 citations
"Campylobacteriosis, Salmonellosis, ..." refers background in this paper
...However, the severity of symptoms was not dependent on the bacterial count [50]....
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TL;DR: Overall, campylobacteriosis is still one of the most important infectious diseases that is likely to challenge global health in the years to come.
Abstract: Campylobacter jejuni infection is one of the most widespread infectious diseases of the last century. The incidence and prevalence of campylobacteriosis have increased in both developed and developing countries over the last 10 years. The dramatic increase in North America, Europe, and Australia is alarming, and data from parts of Africa, Asia, and the Middle East indicate that campylobacteriosis is endemic in these areas, especially in children. In addition to C. jejuni, there is increasing recognition of the clinical importance of emerging Campylobacter species, including Campylobacter concisus and Campylobacter ureolyticus. Poultry is a major reservoir and source of transmission of campylobacteriosis to humans. Other risk factors include consumption of animal products and water, contact with animals, and international travel. Strategic implementation of multifaceted biocontrol measures to reduce the transmission of this group of pathogens is paramount for public health. Overall, campylobacteriosis is still one of the most important infectious diseases that is likely to challenge global health in the years to come. This review provides a comprehensive overview of the global epidemiology, transmission, and clinical relevance of Campylobacter infection.
987 citations
"Campylobacteriosis, Salmonellosis, ..." refers background in this paper
...could cause symptoms associated with campylobacteriosis, and 9 × 104 bacteria is considered the optimum infective dose [27]....
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...Symptoms disappear within 5–7 days [27,51]....
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...This movement is possible due to a single, polar flagellum positioned on one or both ends of the cell [27,28]....
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...Possible complications include: peripheral neuropathies, including the Guillain–Barré Syndrome (GBS, neurological disorder characterised by weakness of limbs, possible involvement of respiratory muscles, anaemia, and sensory loss); reactive arthritis (REA, involving knees and ankles, occurring about a month after infection and developing for as long as 5 years); and functional intestinal disorders, including irritable bowel syndrome (IBS) [27,46,52,53]....
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World Organisation for Animal Health1, EcoHealth Alliance2, International Union for Conservation of Nature and Natural Resources3, Princeton University4, Santa Fe Institute5, University of California, Los Angeles6, National Institutes of Health7, Food and Agriculture Organization8, Chatham House9, University of Liverpool10, United States Department of Health and Human Services11, University of London12
TL;DR: This work aimed to review how zoonotic diseases result from natural pathogen ecology, and how other circumstances, such as animal production, extraction of natural resources, and antimicrobial application change the dynamics of disease exposure to human beings.
626 citations
"Campylobacteriosis, Salmonellosis, ..." refers background in this paper
...Because of the increased demand for food related to the growing human population, we have become exposed to pathogens present in the production environment and food poisonings associated with them [2]....
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...They cause such diseases as toxoplasmosis, anthrax, rabies, Ebola haemorrhagic fever, severe acute respiratory syndrome (SARS), and primary HIV infection [2,3]....
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