Abstract
Foodborne pathogens are causing a great number of diseases with significant effects on human health and economy. The characteristics of the most common pathogenic bacteria (Bacillus cereus, Campylobacter jejuni, Clostridium botulinum, Clostridium perfringens, Cronobacter sakazakii, Esherichia coli, Listeria monocytogenes, Salmonella spp., Shigella spp., Staphylococccus aureus, Vibrio spp. and Yersinia enterocolitica), viruses (Hepatitis A and Noroviruses) and parasites (Cyclospora cayetanensis, Toxoplasma gondii and Trichinella spiralis), together with some important outbreaks, are reviewed. Food safety management systems based on to classical hazard-based approach has been proved to be inefficient, and risk-based food safety approach is now suggested from leading researchers and organizations. In this context, a food safety management system should be designed in a way to estimate the risks to human health from food consumption and to identify, select and implement mitigation strategies in order to control and reduce these risks. In addition, the application of suitable food safety education programs for all involved people in the production and consumption of foods is suggested.
Highlights
The association between the consumption of food and human diseases was recognized very early and it was Hippocrates (460 B.C.) who reported that there is a strong connection between food consumed and human illness [1]
Foodborne illness occurs when a pathogen is ingested with food and establishes itself in the human host, or when a toxigenic pathogens establishes itself in a food product and produces a toxin, which is ingested by the human host
In strong-evidence foodborne outbreaks, Salmonella spp. was the most common agent reported in private households, whereas, “bacterial toxins other than Clostridium botulinum toxins”, viruses and other causative agents were more frequently reported in public settings such as canteens, workplace catering, restaurants and pubs [4]
Summary
The association between the consumption of food and human diseases was recognized very early and it was Hippocrates (460 B.C.) who reported that there is a strong connection between food consumed and human illness [1]. In the European Union (EU) for the year 2015, 26 member states reported a total of 4,362 food-borne outbreaks, including waterborne outbreaks Overall, these outbreaks caused 45,874 cases of illness (209 more than 2014), 3,892 hospitalisations (2,546 less than 2014) and 17 deaths (10 less than 2014) [4]. In 2015, Salmonella spp. in eggs was associated with the highest number of reported foodborne outbreaks and was among the top-5 food-pathogen combinations in terms of the overall number of cases of illness and hospitalisations in outbreaks. In strong-evidence foodborne outbreaks, Salmonella spp. was the most common agent reported in private households, whereas, “bacterial toxins other than Clostridium botulinum toxins”, viruses and other causative agents were more frequently reported in public settings such as canteens, workplace catering, restaurants and pubs [4]. The characteristics of the most important foodborne pathogens, the illnesses they cause, together with some of the most important outbreaks they have been implicated are studied in this review
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