Journal of Food Microbiology

All submissions of the EM system will be redirected to Online Manuscript Submission System. Authors are requested to submit articles directly to Online Manuscript Submission System of respective journal.
Reach Us +1 (202) 780-3397

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

Look for the bacterial causative agent in adult foodborne illnesses

Jean Roberts *

Department of Agriculture, Economic Research Service, Washington

*Corresponding Author:

Department of Agriculture
Economic Research Service
Washington
E-mail: roberts@jean.gov

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/ 8.2.196

Citation: Roberts J. Look for the bacterial causative agent in adult foodborne illnesses. J Food Microbiol. 2024; 8(2):196

Visit for more related articles at Journal of Food Microbiology

Introduction

Foodborne illnesses pose a significant public health concern globally, affecting millions of individuals each year. While foodborne pathogens can vary, bacteria remain one of the primary causes of these illnesses in adults. Identifying the specific bacterial causative agents is crucial for effective treatment, prevention, and public health interventions. In this article, we delve into the common bacterial culprits behind adult foodborne illnesses, highlighting their characteristics, sources, and potential preventive measures. Salmonella is one of the most prevalent bacterial pathogens associated with foodborne illnesses in adults [1, 2].

It is commonly found in raw or undercooked poultry, eggs, and unpasteurized dairy products. Consumption of contaminated food can lead to symptoms such as diarrhea, fever, abdominal cramps, and vomiting. Proper cooking, storage, and handling of food products, along with strict hygiene practices, are essential for preventing Salmonella infections.Certain strains of Escherichia coli, particularly E. coli O157:H7, are notorious for causing foodborne illnesses in adults. Contaminated beef, raw vegetables, unpasteurized milk, and water are common sources of E. coli infections [3, 4].

Symptoms may include severe abdominal cramps, bloody diarrhea, and in some cases, kidney failure. Thorough cooking of meat, proper handwashing, and avoiding consumption of unpasteurized products are crucial preventive measures against E. coli infections. Listeria monocytogenes is a bacterium found in soil, water, and various food products, including unpasteurized dairy products, deli meats, and soft cheeses. In adults, Listeria infections can lead to symptoms such as fever, muscle aches, nausea, and diarrhea. Pregnant women, older adults, and individuals with weakened immune systems are particularly susceptible to severe complications from Listeria infections [5, 6].

Proper food handling, storage, and avoiding high-risk foods during pregnancy are important preventive strategies. Campylobacter is a common bacterial pathogen associated with foodborne illnesses worldwide. It is often found in raw or undercooked poultry, unpasteurized milk, and contaminated water. In adults, Campylobacter infections can cause symptoms such as diarrhea (sometimes bloody), fever, nausea, and abdominal cramps. Thorough cooking of poultry, pasteurization of milk, and proper sanitation practices are essential for preventing Campylobacter infections [7, 8].

Clostridium perfringens is a bacterium commonly found in soil and the intestines of humans and animals. Improperly cooked or stored meats, gravies, and stews are common sources of C. perfringens contamination. In adults, consumption of contaminated food can lead to symptoms such as diarrhea, abdominal cramps, and nausea. Ensuring proper cooking and storage temperatures, along with prompt consumption of leftovers, can help prevent C. perfringens-related foodborne illnesses [9, 10].

Conclusion

Bacterial pathogens continue to be a significant cause of foodborne illnesses in adults, emphasizing the importance of preventive measures and vigilant food safety practices. Proper food handling, thorough cooking, sanitation, and avoiding high-risk foods are essential for reducing the risk of bacterial contamination and subsequent infections. Public health efforts aimed at educating individuals and food handlers about these preventive measures are crucial for mitigating the burden of foodborne illnesses caused by bacteria. By understanding the common bacterial culprits and implementing effective preventive strategies, we can work towards safer and healthier food environments for all..

References

  1. Archer DL. Freezing: an underutilized food safety technology?Int J Food Microbiol. 2004;90(2):127-38.

    2. Indexed at, Google scholar, Cross ref

  2. Bailey GN. Concepts of resource exploitation: continuity and discontinuity in palaeoeconomy. World Archaeol. 1981;13(1):1-5.

    3. Indexed at, Google scholar, Cross ref

  3. Barnosky AD, Hadly EA, Bascompte J, et al. Approaching a state shift in Earth’s biosphere. Nature. 2012;486(7401):52-8.

    4. Indexed at, Google scholar, Cross ref

  4. Billing J, Sherman PW. Antimicrobial functions of spices: why some like it hot. The Quarterly Review Biol. 1998;73(1):3-49.

    5. Indexed at, Google scholar, Cross ref

  5. Bower CK, Daeschel MA. Resistance responses of microorganisms in food environments. International J food Microbiol. 1999;50(1-2):33-44.

    6. Indexed at, Google scholar, Cross ref

  6. Luna E, López A, Kooiman J, et al. Role of NPR1 and KYP in long-lasting induced resistance by β-aminobutyric acid. Front Plant Sci. 2014;5:184.

    7. Indexed at, Google scholar, Cross ref

  7. Luna E, Bruce TJ, Roberts MR, et al. Next-generation systemic acquired resistance. Plant Physiol. 2012;158(2):844-53.

    8. Indexed at, Google scholar, Cross ref

  8. Slaughter A, Daniel X, Flors V, et al. Descendants of primed Arabidopsis plants exhibit resistance to biotic stress. Plant Physiol. 2012;158(2):835-43.

    9. Indexed at, Google scholar, Cross ref

  9. Rasmann S, De Vos M, Casteel CL, et al. Herbivory in the previous generation primes plants for enhanced insect resistance. Plant Physiol. 2012;158(2):854-63.

    10. Indexed at, Google scholar, Cross ref

  10. Conrath U, Beckers GJ, Langenbach CJ, et al. Priming for enhanced defense. Annu. Rev. Phytopathol. 2015;53(1):97-119.

    11. Indexed at, Google scholar, Cross ref

     

Get the App