Studies on some pathogenic microorganisms and their toxins in some contaminated foods
Mohamed Dawood et al.,
Foodborne diseases | Toxins
Vol: 7; Iss:11; Nov 21 | ISSN: 2454-5422
One of the critical concerns about food safety is that various contaminants in food which affecting human health. Every year about 9.4 million foodborne diseases with about 56,000 hospitalizations and 1,300 deaths from major foodborne pathogens are reported in the United States of America. Many foodborne diseases are associated with consumption of dairy and meat products. Some of the meat carcasses on sale might be contaminated with one pathogen or more include Salmonella spp., Escherichia coli and other enterohaemorrhagic E. coli (EHEC), Listeria monocytogenes, Staphylococcus aureus, Aspergillus niger, etc. Toxins are chemical substances produced by diverse microbes (such as bacteria, fungi, and algae) that can pose diverse health threats to humans and animals. Plants produce a large and diverse array of organic compounds that appear to have antimicrobial effects that are named as secondary metabolites.