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

Autor(es)

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

• Tipo de documento: Artigo Científico
• Fonte: FOODBORNE PATHOGENS AND DISEASE; v. N/A, p. 16-pg., 2025-01-06.

Resumo

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)

• Processo FAPESP: 24/01721-8 - Propriedades benéficas à saúde de bacteriocinas produzidas por bactérias ácido láticas isoladas de produtos fermentados indígenas
• Beneficiário: Svetoslav Dimitrov Todorov
• Modalidade de apoio: Auxílio à Pesquisa - Regular
• Processo FAPESP: 23/05394-9 - Multitarefa de microorganismos benéficos bacteriocinogênicos (bactérias do ácido lático e Bacillus spp.) em aplicações de segurança de alimentos e promoção da saúde
• Beneficiário: Svetoslav Dimitrov Todorov
• Modalidade de apoio: Auxílio à Pesquisa - Regular
• Processo FAPESP: 23/02522-6 - Caracterização do perfil pós prandial de endocanabinoides em mulheres: Efeitos do envelhecimento
• Beneficiário: Vinicius Bonfieti Mantovam
• Modalidade de apoio: Bolsas no Brasil - Mestrado
• Processo FAPESP: 13/07914-8 - FoRC - Centro de Pesquisa em Alimentos
• Beneficiário: Bernadette Dora Gombossy de Melo Franco
• Modalidade de apoio: Auxílio à Pesquisa - Centros de Pesquisa, Inovação e Difusão - CEPIDs