Abstract
Pathogenic bacteria are recognized as a major cause of foodborne diseases in humans, globally, with negative impact on the economy of each country. The aim of the present review was to obtain a comprehensive understanding about the frequency of isolation, diversity, and antimicrobial susceptibility profile of the six major foodborne pathogenic bacteria in food matrices and food processing environment, in Romania. In this regard, results of relevant epidemiological studies, published during the last decade and retrieved from the Web of Science Core Collection database, were analyzed, with special emphasis on scientific achievements, main knowledge gaps, and future perspectives. The summarized and harmonized results offer useful insight, especially for public health authorities and researchers, having a reference effect in stimulating further opportunities for studies to be carried out to address some of the limitations of the current status.
Highlights
Bacterial foodborne pathogens are considered the most frequently implicated biological agents in food poisoning syndrome in humans, often called foodborne illness (FBI)
In “sensu stricto”, two types of FBI are known, namely infection, which is the consequence of ingesting food or water contaminated with pathogenic bacteria, and intoxication, meaning the situation when the toxin produced by the pathogen causes the illness [1,2,3,4]
The search strategy consisted of simultaneous use of three search terms, the name of one of the targeted foodborne bacteria, including “Salmonella”, “Listeria”, “E. coli”, “Staphylococcus” “Campylobacter” and “Yersinia”, and other two basic search terms namely “Romania” and “food”
Summary
Bacterial foodborne pathogens are considered the most frequently implicated biological agents in food poisoning syndrome in humans, often called foodborne illness (FBI). In “sensu stricto”, two types of FBI are known, namely infection, which is the consequence of ingesting food or water contaminated with pathogenic bacteria, and intoxication, meaning the situation when the toxin produced by the pathogen causes the illness [1,2,3,4]. In case of foodborne diseases, the effectiveness of public health interventions is frequently hampered by the involvement of antibiotic-resistant bacteria. The continuous monitoring of the antimicrobial resistance phenomenon must be considered a priority for the public health sector [1, 4, 5]
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
