Emerging and re-emerging zoonotic food-borne pathogens

Authors: Smith, James; Fratamico, Pina

Submitted to: Foodborne Pathogens and Disease
Publication Type: Review Article
Publication Acceptance Date: 11/11/2018
Publication Date: 12/11/2018
Citation: Smith, J., Fratamico, P.M. 2018. Emerging and re-emerging zoonotic food-borne pathogens. Foodborne Pathogens and Disease. 15(12). https://doi.org/10.1089/fpd.2018.2493.
DOI: https://doi.org/10.1089/fpd.2018.2493

Interpretive Summary:

Technical Abstract: Emergence and re-emergence of food-borne pathogens is a continuing concern for public health agencies and organizations, the food industry, and consumers. Several factors that contribute to the emergence include changes in the behavior of microorganisms and consumers, changes in agricultural practices and animal husbandry, increase in foreign travel, food distribution through a global marketplace, and climate changes. Furthermore, advances in molecular technologies and pathogen detection methods are allowing increased recognition of the presence of new pathogens. Emerging food-borne pathogens are often zoonotic in origin and may include Gram-negative and Gram-positive bacteria, parasites, and viruses. Previously established food-borne pathogens may re-emerge as more virulent pathogens after the acquisition of new virulence factors, including antibiotic resistance determinants. In this review, various important emerging food-borne pathogens including non-O157 Shiga toxin-producing Escherichia coli serogroups, pathogenic hybrid E. coli, extraintestinal pathogenic E. coli, drug-resistant food-borne bacteria, Clostridium difficile, hepatitis E virus, and others are discussed, as well as factors that may be involved in their emergence. Reducing the number of food-borne illnesses and the emergence/re-emergence of pathogens requires global partnerships among government agencies, the food industry, and other groups involved in food safety.