Salmonella - foodborne pathogen and antimicrobial resistance
View/ Open
Date
2021-09-26Author
Kureljušić, Jasna
Žutić, J.
Kureljušić, B.
Rokvić, N.
Tasić, A.
Ljubojević Pelić, Dragana
Vesković Moračanin, S.
Metadata
Show full item recordAbstract
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.