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- Title
The Persistence of Bacterial Pathogens in Surface Water and Its Impact on Global Food Safety.
- Authors
Bell, Rebecca L.; Kase, Julie A.; Harrison, Lisa M.; Balan, Kannan V.; Babu, Uma; Chen, Yi; Macarisin, Dumitru; Kwon, Hee Jin; Zheng, Jie; Stevens, Eric L.; Meng, Jianghong; Brown, Eric W.
- Abstract
Water is vital to agriculture. It is essential that the water used for the production of fresh produce commodities be safe. Microbial pathogens are able to survive for extended periods of time in water. It is critical to understand their biology and ecology in this ecosystem in order to develop better mitigation strategies for farmers who grow these food crops. In this review the prevalence, persistence and ecology of four major foodborne pathogens, Shiga toxin-producing Escherichia coli (STEC), Salmonella, Campylobacter and closely related Arcobacter, and Listeria monocytogenes, in water are discussed. These pathogens have been linked to fresh produce outbreaks, some with devastating consequences, where, in a few cases, the contamination event has been traced to water used for crop production or post-harvest activities. In addition, antimicrobial resistance, methods improvements, including the role of genomics in aiding in the understanding of these pathogens, are discussed. Finally, global initiatives to improve our knowledge base of these pathogens around the world are touched upon.
- Subjects
BACTERIAL cell surfaces; FOOD safety; FOOD pathogens; LISTERIA monocytogenes; DRUG resistance in microorganisms; CAMPYLOBACTER jejuni
- Publication
Pathogens, 2021, Vol 10, Issue 11, p1391
- ISSN
2076-0817
- Publication type
Article
- DOI
10.3390/pathogens10111391