Potential Role of Plant Extracts and Phytochemicals Against Foodborne Pathogens

Foodborne diseases are one of the major causes of morbidity and mortality, especially in low-income countries with poor sanitation and inadequate healthcare facilities. The foremost bacterial pathogens responsible for global outbreaks includeSalmonellaspecies,Campylobacter jejuni,Escherichia coli,Shigellasp.,Vibrio,Listeria monocytogenesandClostridium botulinum. Among the viral and parasitic pathogens, norovirus, hepatitis A virus,Giardia lamblia, Trichinella spiralis,ToxoplasmaandEntamoeba histolyticaare commonly associated with foodborne diseases. The toxins produced byStaphylococcus aureus,Bacillus cereusandClostridium perfringensalso cause these infections. The currently available therapies for these infections are associated with various limited efficacy, high cost and side-effects. There is an urgent need for effective alternative therapies for the prevention and treatment of foodborne diseases. Several plant extracts and phytochemicals were found to be highly effective to control the growth of these pathogens causing foodborne infections in in vitro systems. The present review attempts to provide comprehensive scientific information on major foodborne pathogens and the potential role of phytochemicals in the prevention and treatment of these infections. Further detailed studies are necessary to evaluate the activities of these extracts and phytochemicals along with their mechanism of action using in vivo models.