Foodborne Pathogens

A pathogen is an organism that is able to cause cellular damage by establishing in tissue, which results in clinical signs with an outcome of either morbidity or mortality.

Many foodborne bacterial pathogens can cause invasive disease in addition to acute gastrointestinal symptoms, such as diarrhea and vomiting.

Infection with some foodborne pathogens can be followed by chronic sequelae or disability. Yersinia enterocolitica infection can cause reactive arthritis.

Common foodborne pathogens include:
Bacillus cereus
Campylobacter jejuni
Clostridium botulinum
Clostridium perfringens
Cryptosporidium parvum
Escherichia coli 0157:H7
Giardia lamblia
Hepatitis A
Listeria monocytogenes
Norwalk, Norwalk like or norovirus
Salmonellosis
Staphylococcus
Shigella
Toxoplasma gondii
Vibrio Yersiniosis

Poverty, competition for food, crowding, war, famine and natural disaster help pathogens to survive and spread in the environment.

Domestication of animals also allowed pathogens to come into contact with humans and thus, acquires a new host.

The complexity of the global food market means that the control of foodborne disease is a joint responsibility and requires action at all levels from the individual to international groups, and at all parts of the supply chain from the farm to the fast food restaurants.

Careful quality control in the food industry is essential for preventing outbreaks of foodborne disease and for controlling food spoilage.

Many foods are routinely examined for the presence-causing and food spoilage microorganism.

There are key principles developed by the WHO:
*Keep clean
*Separate raw and cooked
*Cook thoroughly
*Keep food at safe temperatures
*Use safe water and raw materials
Foodborne Pathogens