EMERGING FOOD BORNE PATHOGENS - A REVIEWP. SAHOTA, S. JA1RATH, G. PANDOVE AND NI. KRISHAN
Emerging, re-emerging or drug resistant infections are zoonotic and have recently appeared in a population; have extended to new vehicles of transmission; have started to increase rapidly, in incidence or geographic range; have various causes (e.g.,- ecological, environmental food production or demographic factors); and have been widespread for many years but only recently identified because of new or increased knowledge or methods of identification and analysis of the disease agent. The broad spectrum of foodborne infections has changed dramatically over time, as well-established pathogens have been controlled or eliminated, and new ones have emerged. Emergence is due to increased susceptibility to infectious diseases, antimicrobial resistance, immunocompromised host, marked changes in dietary habit:, genetic variation in microorganisms and the recognition of chronic sequelae of foodborne infections. Emerging pathogens include E. coil 0157:H7, Shigella, Salmonella, Campylobacter, Clostridium botulinum, Listtha monocytogenes, Yersinia enterocolitica and Vibrio vulnificus. E. oh 0157:H7 qualifies to be the most serious zoonotic known foodborne pathogen due to its low infectious dose and release of Shiga toxin (Stx). This paper reviews a thorough understanding of emerging foodborne pathogens and risk associated with them and thus necessitates the need to raise public awareness to control foodbome pathogens. hv them come to the notice of health services,
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