Zuhairu Ibrahim

By Ibrahim Musa Moi, Zuhairu Ibrahim, Bashir Mohammed Abubakar, Yahaya Mohammed Katagum, Auwal Abdullahi, Gandi Ajibji Yiga, Badamasi Abdullahi, Ibrahim Mustapha, Jallaba Ali, Zinat Mahmud, Hamisu Maimusa, Halima Oge Katagum, Aisha Muhammad Malami, Aminu Mustapha and Istifanus Ayuba

Thousands of foodborne pathogens are causing a great number of diseases with significant effects on human health and economy. Foodborne pathogens can contaminate food items not only during production and processing, but also at the time of storage and transport before consuming. During their growth, these microorganisms are capable of secreting different type of toxins into the extracellular environment. Likewise, other harmful substances can be also released and can contaminate food after breakup of food pathogens. Many microbial toxins can withstand inactivation, and can endure harsh treatment during food processing. Many of these molecules are partaken in cellular processes and can display different mechanisms of pathogenesis of foodborne organisms. Thus studying the properties of foodborne pathogens can help in the understanding of their contamination and inactivation. In the present review, we discussed extensively on the properties of foodborne pathogens including bacteria, viruses and parasites. In addition, some of the diseases caused by foodborne pathogens and the mechanism of their pathogenesis were also discussed.

Part of the book: Foodborne Pathogens