Skip to main content
Chapter
Licensed
Unlicensed Requires Authentication

Chapter 4 Zoonoses: implications for food safety

  • , , , and
Become an author with De Gruyter Brill
How to publish with us
Food Safety and Toxicology
This chapter is in the book Food Safety and Toxicology

Abstract

Foodborne zoonotic microorganisms are major pathogens that cause human diseases with significant implications for health and food safety. Infections due to these pathogens are acquired when foods contaminated with vegetative cells or their toxins are consumed, resulting in significant economic and public health consequences globally. Hence, this chapter highlights the background and significance of foodborne zoonotic agents belonging to the major classes of microbial species, including bacteria, fungi, viruses, protozoans, and infectious particles (prions). Generally, food animals tend to be the major reservoir of these pathogens, and foods or food products originating from animals are the major vehicle of transmission of the pathogens to humans. Toxin production and virulent factors are often responsible for the pathogenesis of these pathogens. Foodborne zoonotic pathogens cause human infections that are typically characterized by gastrointestinal symptoms, including vomiting, nausea, abdominal cramps, diarrhea, body pain, and more severe health issues such as neurological diseases. Prevention of these pathogens in foods could be achieved by the implementation of standardized hazard analysis critical control point (HACCP), good hygiene, good manufacturing practices, good operational sanitation practices, and pasteurization procedures to enhance food safety. The increasing spread of multidrug resistance among zoonotic foodborne pathogenic microbial species is worrisome as this could lead to the emergence of entirely new pathogenic strains in the food chain. Therefore, the implementation of coordinated monitoring and surveillance systems in the food chain (from farm to fork) is highly recommended.

Abstract

Foodborne zoonotic microorganisms are major pathogens that cause human diseases with significant implications for health and food safety. Infections due to these pathogens are acquired when foods contaminated with vegetative cells or their toxins are consumed, resulting in significant economic and public health consequences globally. Hence, this chapter highlights the background and significance of foodborne zoonotic agents belonging to the major classes of microbial species, including bacteria, fungi, viruses, protozoans, and infectious particles (prions). Generally, food animals tend to be the major reservoir of these pathogens, and foods or food products originating from animals are the major vehicle of transmission of the pathogens to humans. Toxin production and virulent factors are often responsible for the pathogenesis of these pathogens. Foodborne zoonotic pathogens cause human infections that are typically characterized by gastrointestinal symptoms, including vomiting, nausea, abdominal cramps, diarrhea, body pain, and more severe health issues such as neurological diseases. Prevention of these pathogens in foods could be achieved by the implementation of standardized hazard analysis critical control point (HACCP), good hygiene, good manufacturing practices, good operational sanitation practices, and pasteurization procedures to enhance food safety. The increasing spread of multidrug resistance among zoonotic foodborne pathogenic microbial species is worrisome as this could lead to the emergence of entirely new pathogenic strains in the food chain. Therefore, the implementation of coordinated monitoring and surveillance systems in the food chain (from farm to fork) is highly recommended.

Chapters in this book

  1. Frontmatter I
  2. Foreword V
  3. Contents VII
  4. List of contributors XI
  5. Introduction XVII
  6. Chapter 1 Hazard in food and global state of food safety 1
  7. Chapter 2 Bacterial pathogens of food importance 11
  8. Chapter 3 Viruses and food safety 37
  9. Chapter 4 Zoonoses: implications for food safety 67
  10. Chapter 5 Biofilm production by pathogens and control 105
  11. Chapter 6 Bacteria stress adaptation: implication and control 127
  12. Chapter 7 Foodborne illnesses: prevention and control 149
  13. Chapter 8 The applications of DNA-based techniques to food safety 175
  14. Chapter 9 Consumer’s handling of food and food safety knowledge 207
  15. Chapter 10 The economic cost of food recall 223
  16. Chapter 11 Hazard Analysis and Critical Control Point (HACCP) and Food Safety Management Systems 243
  17. Chapter 12 Food safety culture and enhancing food employee compliance 263
  18. Chapter 13 Natural food toxicants and health implications 283
  19. Chapter 14 Synthetic toxicants and their health implications 317
  20. Chapter 15 Food allergies: causes and control 341
  21. Chapter 16 Risk assessment and risk analysis for chemical hazards 357
  22. Chapter 17 Risk assessment and risk analysis for biological hazards: a systematic literature review 365
  23. Chapter 18 Emerging food risk: factors that affect food security and human health 375
  24. Predicting food safety using systems approach 387
  25. Chapter 20 Food safety legislation and Food Safety Modernization Act 405
  26. Chapter 21 The role of good agricultural practices (GAPs) and good manufacturing practices (GMPs) in food safety 417
  27. Chapter 22 Food fraud: causes and control 433
  28. Chapter 23 Enhancement of food safety through technological innovations 455
  29. Conclusion 503
  30. Index 505
https://doi.org/10.1515/9783110748345-004

Chapters in this book

  1. Frontmatter I
  2. Foreword V
  3. Contents VII
  4. List of contributors XI
  5. Introduction XVII
  6. Chapter 1 Hazard in food and global state of food safety 1
  7. Chapter 2 Bacterial pathogens of food importance 11
  8. Chapter 3 Viruses and food safety 37
  9. Chapter 4 Zoonoses: implications for food safety 67
  10. Chapter 5 Biofilm production by pathogens and control 105
  11. Chapter 6 Bacteria stress adaptation: implication and control 127
  12. Chapter 7 Foodborne illnesses: prevention and control 149
  13. Chapter 8 The applications of DNA-based techniques to food safety 175
  14. Chapter 9 Consumer’s handling of food and food safety knowledge 207
  15. Chapter 10 The economic cost of food recall 223
  16. Chapter 11 Hazard Analysis and Critical Control Point (HACCP) and Food Safety Management Systems 243
  17. Chapter 12 Food safety culture and enhancing food employee compliance 263
  18. Chapter 13 Natural food toxicants and health implications 283
  19. Chapter 14 Synthetic toxicants and their health implications 317
  20. Chapter 15 Food allergies: causes and control 341
  21. Chapter 16 Risk assessment and risk analysis for chemical hazards 357
  22. Chapter 17 Risk assessment and risk analysis for biological hazards: a systematic literature review 365
  23. Chapter 18 Emerging food risk: factors that affect food security and human health 375
  24. Predicting food safety using systems approach 387
  25. Chapter 20 Food safety legislation and Food Safety Modernization Act 405
  26. Chapter 21 The role of good agricultural practices (GAPs) and good manufacturing practices (GMPs) in food safety 417
  27. Chapter 22 Food fraud: causes and control 433
  28. Chapter 23 Enhancement of food safety through technological innovations 455
  29. Conclusion 503
  30. Index 505
Downloaded on 30.4.2026 from https://www.degruyterbrill.com/document/doi/10.1515/9783110748345-004/html?lang=en
Scroll to top button