Foodborne pathogens

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 ( , , , , , , , spp., spp., , spp. and ), viruses (Hepatitis A and Noroviruses) and parasites ( , and ), together with some impo...

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Bibliographic Details
Published in:AIMS microbiology 2017-01, Vol.3 (3), p.529-563
Main Author: Bintsis, Thomas
Format: Article
Language:English
Subjects:
foodborne outbreaks
foodborne pathogens
pathogenic bacteria
pathogenic parasites
pathogenic viruses
Review
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Summary: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 ( , , , , , , , spp., spp., , spp. and ), viruses (Hepatitis A and Noroviruses) and parasites ( , and ), 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.
ISSN:2471-1888
2471-1888
DOI:10.3934/microbiol.2017.3.529