Listeria monocytogenes, Salmonella spp., and Staphylococcus aureus: Threats to the Food Industry and Public Health

Author(s)

Mantovam, Vinicius B. ; dos Santos, David F. ; Giola, Luis C. ; Landgraf, Mariza ; Pinto, Uelinton M. ; Todorov, Svetoslav D.

• Document type: Journal article
• Source: FOODBORNE PATHOGENS AND DISEASE; v. N/A, p. 16-pg., 2025-01-06.

Abstract

Foodborne pathogens have always been of public health concern and represent safety issues for food processors. These pathogens develop new ways to overcome antibiotics, survive in different environmental conditions, and the ability to reproduce in many hostile environments configure them as serious health hazards. Considering the huge number of microorganisms, three bacterial representatives were selected to provide a better knowledge about the question of which one is the worst enemy for humans, from the food industry point of view, taking into consideration their multiplication specificity, virulence, and resistance. As we constantly are exposed to these pathogens in our nutritional habits, this overview aims to summarize the most relevant characteristics associated with the pathogenicity, clinical symptoms and most importantly, how deadly Listeria monocytogenes, Salmonella spp., and Staphylococcus aureus can be in the hospital and the food industry, by comparing among them. Overall, the microbiological knowledge clearly suggests that while all three pathogens are dangerous, L. monocytogenes presents the highest risk of death due to their ability to cause severe complications in vulnerable populations as it presents a range of virulence factors that facilitate evasion of the immune system and cytological effects. Additionally, it shows great resistance to standard food processing and preservation techniques, making it one of the most difficult pathogens to control. Understanding the risks and characteristics of these foodborne pathogens is essential for implementing effective control measures to prevent their occurrence in food products and to promote public health. (AU)

• FAPESP's process: 24/01721-8 - Health beneficial properties of bacteriocins produced by lactic acid bacteria isolated from indigenous fermented products
• Grantee: Svetoslav Dimitrov Todorov
• Support Opportunities: Regular Research Grants
• FAPESP's process: 23/05394-9 - Multitasking of bacteriocinogenic beneficial microorganisms (lactic acid bacteria and Bacillus spp.) in food safety and health promoting applications
• Grantee: Svetoslav Dimitrov Todorov
• Support Opportunities: Regular Research Grants
• FAPESP's process: 23/02522-6 - Characterization of the postprandial profile of endocannabinoids in women: Effects of aging
• Grantee: Vinicius Bonfieti Mantovam
• Support Opportunities: Scholarships in Brazil - Master
• FAPESP's process: 13/07914-8 - FoRC - Food Research Center
• Grantee: Bernadette Dora Gombossy de Melo Franco
• Support Opportunities: Research Grants - Research, Innovation and Dissemination Centers - RIDC