Journal of Food Microbiology

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Rapid Communication - Journal of Food Microbiology (2024) Volume 8, Issue 2

A few patterns in the emergence of new foodborne diseases

Sang Hwan *

Department of Food Science, Kongju National University, Republic of Korea

*Corresponding Author:

Department of Food Science
Kongju National University
Republic of Korea

Received:08-Mar-2024, Manuscript No. AAFMY-24-131244; Editor assigned:09-Mar-2024, PreQC No. AAFMY -24-131244 (PQ); Reviewed:23-Mar-2024, QC No. AAFMY -24-131244; Revised:28-Mar-2024, Manuscript No. AAFMY -24-131244 (R); Published:04-Apr-2024, DOI:10.35841/ 8.2.198

Citation: Hwan S. A few patterns in the emergence of new foodborne diseases. J Food Microbiol. 2024; 8(2):198

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Foodborne diseases, caused by consuming contaminated food or beverages, pose significant public health challenges worldwide. Despite advancements in food safety measures, the emergence of new pathogens continues to threaten global health systems. Understanding the patterns behind the emergence of these diseases is crucial for effective prevention and control strategies. Here, we explore a few notable patterns in the emergence of new foodborne diseases [1].

Many emerging foodborne diseases originate from zoonotic pathogens, which are transmitted from animals to humans. These pathogens often circulate in wildlife or domesticated animals before spilling over into human populations. For instance, diseases like Salmonellosis and Campylobacteriosis are frequently traced back to contamination from animal sources such as poultry, cattle, and pigs. Increased human-animal interactions, changes in land use, and intensification of animal farming contribute to the heightened risk of zoonotic disease transmission [2].

The interconnectedness of global food supply chains facilitates the rapid spread of pathogens across continents. Imported food products can carry pathogens from one region to another, leading to outbreaks in geographically distant locations. Furthermore, international travel enables the dissemination of infectious agents, as infected individuals may unknowingly introduce novel pathogens into new areas. Recent outbreaks of diseases like E. coli and Listeriosis have been linked to contaminated food products imported from various countries, highlighting the role of globalization in the emergence of foodborne illnesses [3].

Pathogens have a remarkable ability to evolve and adapt to changing environmental conditions. Exposure to antimicrobial agents, such as antibiotics used in agriculture, can drive the selection of drug-resistant strains of bacteria. Additionally, environmental changes, including temperature fluctuations and alterations in food processing methods, can influence the survival and proliferation of microbial pathogens. As a result, new variants of foodborne pathogens with enhanced virulence or resistance traits may emerge, posing challenges to existing control measures [4].

Shifts in dietary preferences and consumption patterns can influence the emergence of foodborne diseases. The increasing demand for fresh produce, including fruits and vegetables, has led to greater reliance on intensive farming practices and widespread distribution networks. However, these practices may also increase the risk of contamination during cultivation, harvesting, and transportation. Moreover, the popularity of raw or minimally processed foods, such as sushi and salad greens, raises concerns about the potential transmission of foodborne pathogens if proper hygiene and safety protocols are not followed [5].


The emergence of new foodborne diseases is influenced by a complex interplay of factors, including zoonotic transmission, globalization, evolutionary adaptations, and changes in dietary habits. Efforts to mitigate the risk of foodborne illness require a multifaceted approach, encompassing enhanced surveillance systems, stringent food safety regulations, and public awareness campaigns. By identifying and understanding the patterns underlying the emergence of these diseases, we can better anticipate and respond to future threats to global food safety and public health.


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