Journal of Food Microbiology

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Perspective - Journal of Food Microbiology (2024) Volume 8, Issue 1

Arcobacters as newly discovered human foodborne diseases.

Schor Sandra*

Department of Hygiene, University of Catanzaro, Italy

*Corresponding Author:
Schor Sandra
Department of Hygiene
University of Catanzaro

Received: 25-Dec-2023, Manuscript No. AAFMY-24-125613; Editor assigned:28-Dec-2023, PreQC No. AAFMY-24-125613(PQ); Reviewed: 11-Jan-2024, QC No. AAFMY-24-125613; Revised: 16-Jan -2024, Manuscript No. AAFMY-24-125613 (R); Published: 28-Jan-2024, DOI:10.35841/ aafmy-8.1.183

Citation: Sandra S. Arcobacters as newly discovered human foodborne diseases. J Food Microbiol. 2024; 8(1):183

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A foodborne sickness, sometimes referred to as food poisoning, is a condition brought on by consuming tainted food or drink. Toxins, chemicals, or pathogenic microbes found in contaminated food cause these ailments when consumed. Viruses, bacteria, fungus, and parasites are common causes, along with the toxic compounds they create. A variety of symptoms, such as nausea, vomiting, diarrhea, abdominal discomfort, fever, and in more serious situations, consequences that can result in hospitalization or even death, can be experienced by people with foodborne infections. Depending on the particular microbe or toxin implicated, symptoms may appear anywhere from a few hours to many days after ingesting the tainted food [1-2].

In the realm of foodborne diseases, Arcobacters have recently emerged as potential troublemakers, drawing attention from researchers, public health officials, and the food industry. These bacteria, belonging to the Campylobacteraceae family, have been recognized as causative agents of human illness, shedding light on the need for a deeper understanding and increased vigilance in the realm of food safety. While Arcobacters have been known for decades and were initially identified in animal sources, it is only in recent years that their role as potential human pathogens has gained prominence. The most common species associated with human infections are Arcobacter butzleri, Arcobacter cryaerophilus, and Arcobacter skirrowii [3-4].

Arcobacters are versatile microorganisms with the ability to survive and thrive in various environments. They have been detected in a range of food products, including poultry, pork, beef, milk, and shellfish. Contamination can occur at different stages of the food supply chain, from farm to table. Poor hygiene during the processing, handling, and preparation of these foods can lead to the transmission of Arcobacters to humans [5-6].

Arcobacter infections in humans can present with symptoms similar to other bacterial infections, such as Campylobacter and Salmonella. Common symptoms include abdominal pain, diarrhea, fever, nausea, and vomiting. In severe cases, the infections may lead to complications, particularly in individuals with weakened immune systems. One of the challenges in dealing with Arcobacter-related illnesses lies in the complexity of their detection and identification. Unlike some more well-known foodborne pathogens, Arcobacters can be difficult to isolate and characterize. The lack of standardized methods for testing and the similarities in symptoms with other bacterial infections add complexity to accurate diagnosis and surveillance efforts [7-8].

As the scientific community delves deeper into understanding Arcobacter infections, prevention becomes a key focus. Implementing robust food safety measures is paramount, encompassing the entire food production and distribution chain. This includes strict hygiene practices in farms, processing plants, and kitchens, as well as effective monitoring and control of potential contamination sources. The emergence of Arcobacters as potential foodborne pathogens has prompted regulatory bodies and the food industry to reassess and strengthen existing safety measures. Improved surveillance, research, and communication channels are being developed to enhance our ability to detect, prevent, and manage Arcobacter-related risks [9-10].


As Arcobacters gain recognition as potential contributors to foodborne illnesses, the need for a comprehensive and coordinated approach to food safety becomes increasingly evident. From farm management and processing practices to consumer education, addressing this emerging threat requires collaboration among researchers, health agencies, the food industry, and consumers. By staying informed, implementing rigorous food safety measures, and fostering ongoing research, we can collectively work towards minimizing the impact of Arcobacters and ensuring a safer and healthier food supply for all.


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