Emerging and Re-Emerging Foodborne Pathogens

Emergence and re-emergence of foodborne pathogens is a continuing concern for public health agencies and organizations, the food industry, and consumers. Several factors that contribute to the emergence include changes in the behavior of microorganisms and consumers, changes in agricultural practices and animal husbandry, increase in foreign travel, food distribution through a global marketplace, and climate changes. Furthermore, advances in molecular technologies and pathogen detection methods are allowing increased recognition of the presence of new pathogens. Emerging foodborne pathogens are often zoonotic in origin and may include Gram-negative and Gram-positive bacteria, parasites, and viruses. Previously established foodborne pathogens may re-emerge as more virulent pathogens after the acquisition of new virulence factors, including antibiotic resistance determinants. In this review, various important emerging foodborne pathogens, including non-O157 Shiga toxin-producing Escherichia coli serogroups, pathogenic hybrid E. coli, extraintestinal pathogenic E. coli, drug-resistant foodborne bacteria, Clostridium difficile, hepatitis E virus, and others, are discussed, as well as factors that may be involved in their emergence. Reducing the number of foodborne illnesses and the emergence/re-emergence of pathogens require global partnerships among government agencies, the food industry, and other groups involved in food safety.