Open AccessSalmonella - foodborne pathogen and antimicrobial resistance
Author(s) -
Jasna Kureljušić,
Jadranka Žutić,
Branislav Kureljušić,
N Rokvić,
Aleksandar Tasić,
Dragana Ljubojević Pelić́,
Slavica Vesković Moračanin
Publication year - 2021
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/854/1/012049
Subject(s) - salmonella , campylobacteriosis , diarrhea , antibiotic resistance , antimicrobial , food poisoning , microbiology and biotechnology , outbreak , cholera , pathogen , medicine , biology , antibiotics , campylobacter , virology , bacteria , genetics
Foodborne diseases encompass a wide spectrum of illnesses and are a growing public health problem worldwide. They are caused by consumption of food or water contaminated by pathogenic (disease-causing) microorganisms such as bacteria, viruses and parasites. The contamination of food can occur at any stage in the process from food production to consumption (“farm to fork”) and can result from environmental contamination (water, soil or air). They enter the body through the gastrointestinal tract where the first symptoms often occur like nausea, vomiting, stomach cramps, and diarrhoea. However, symptoms differ among the different types of foodborne diseases and the patient’s immune status. Symptoms can sometimes be severe and some foodborne illnesses can even be fatal. Commonly recognized foodborne infections are: campylobacteriosis, Escherichia coli O157:H7 infection and haemolytic uremic syndrome (HUS), salmonellosis, cryptosporidiosis, listeriosis, giardiasis. norovirus infection, scombroid fish poisoning, shigellosis, toxoplasmosis, Vibrio infection and yersiniosis. One of the top three germs that cause illnesses from food eaten in EU is Salmonella .