Food-Borne Diseases and their Impact on Health

Abstract

Food safety remains a vulnerable issue in the face of foodborne disease outbreaks, which have significant consequences for individuals, the food industry, and the economy. This article aimed to investigate the impact of food borne diseases on food quality along with the public health concerns related to contaminated foods. This study was conducted through secondary data extracted from the literature on an emerging and concerning topic, which revealed that the emergence of antibiotic resistance in foodborne bacteria has a significant impact on public health. Resistant bacterial infections pose considerable costs to society and threats to food safety and the health of the population as a whole. Multidrug-resistant microorganisms causing illnesses possess several biological mechanisms to counteract the drugs’ effectiveness and avoid being killed by them. It has been extracted that foodborne illnesses are caused by bacterial infections from various pathogens, including Clostridium perfringens, Clostridium botulinum, Listeria monocytogenes, Vibrio spp., Shigella spp., Escherichia coli, Campylobacter spp., and Salmonella spp. Foodborne illness epidemiological surveillance methods are powerful tools for monitoring the phenomenon that occurs in populations. These population-based approaches, focused on advancing technology and advanced molecular subtyping available to public health laboratories, are essentially suitable for cooperation with foodborne diseases correlated with cluster-produced and widely distributed food products.