Abstract :

Foods are exposing to infection with different types of pathogenic bacteria and fungi, and the emergence of many epidemics and cases of food poisoning in various regions of the world, particularly in developing countries.

The article includes, causes of food disease, which is happening as a result of eating toxic substances with food that may be of microbial origin (bacteria, fungi, parasites, viruses), animal, plant or chemical origin, which generates food poisoning. Microbial poisoning may result either from ingestion of microorganism toxins like Staphylococcus aureus or as a result of infection like Campylobacter jejuni also, some cases of food poisoning with some types of bacteria may recover without the need for medical intervention like S. aureus, and others may be fatal even in low concentrations with a high mortality rate, such as Cl.botulinum.

The article also, reviewed the dangers of mycotoxins as a global concern and more dangerous than bacterial toxins, as they have a cumulative toxic effect that does not appear until years later, and responsible for many different cancers. It is also impossible to avoid food contamination with mycotoxins even with the use of high technologies in food processing, and the best solution lies in preventing the growth of toxic molds that secrete these toxins on food, by using Good Agricultural Practices (GAP) and Good Manufacturing Practices (GMP).

---

Keywords :

bacteria, food borne diseases, food poisoning, mycotoxins., toxins

---

References :

1. C , Ruiz-Capillas and AM Herrero, “Impact of Biogenic Amines on Food Quality and Safety”. Foods. Vol. 8, no 2 , pp . 62. 2019. doi: 10.3390/foods8020062.
2. D ,Kirk, S.M. Pires, R.E. Black, M. Caipo, J.A. Crump ,B.Devleesschauwer, D. Döpfer, A. Fazil, Cl. Fischer-Walker, T.Hald, 23- A.J.Hall, K.H. Keddy, R.J. Lake, C.F. Lanata, et al..” World Health Organization estimates of the global and regional disease burden of 22 foodborne bacterial, protozoal, and viral diseases, A data synthesis”. PLoS Medecine .vol.12, pp.e1001921, 2015. DOI: 10.1371/journal.pmed.1001921.
3. S.Narina,” Bacteria Associated with Food”. Acta Scientific Microbiology. 3 (4 ) : 137-144.2020.
4. Thrasher, and SL.Crawley “The biocontaminants and complexity of damp indoor spaces: More than what meets the eyes”. Toxicology and Industrial Health.vol 25,no (9-10),pp. 583-615,2009.
5. Hernández-Cortez, I. Palma-Martínez, I, Gonzalez-Avila, A.Guerrero-Mandujano,R.A. Solís , and G. Castro-Escarpulli. “Food Poisoning Caused by Bacteria (Food Toxins)”. In book: Poisoning – From Specific Toxic Agents to Novel Rapid and Simplified Techniques for Analysis . 2017.DOI: 10.5772/intechopen.69953.
6. Tortora, B. Funke, C. Case. “Microbial mechanisms of pathogenicity. In: Beauparlant”, in book. Microbiology an introduction. 13th ed. Boston: Pearson; 423–444.2019. 2019.
7. Scallan,R.M. Hoekstra, F.J. Angulo,R,V. Tauxe, M.A. Widdowson, S.L. Roy,J.L Jones,P.M. Griffin. “Foodborne illness acquired in the United States–major pathogens “.Emerging Infectious Diseases. Vol .17, no. 1,pp. 7-15, 2011. doi: 10.3201/eid1701.p11101.
8. M. Aljamali.,N.M, Al Najim, and A.J. Alabbasy, “Review on Food poisoning (Types, Causes, Symptoms, Diagnosis, Treatment” .Global academic Journal pharmacy and drug research.vol. 3, no 4, pp. 51-64.2021 . DOI: 10.36348/gajpdr.2021.v03i04.001.
9. Pal,D. Ketchakmadze,N.D. Durglishvili,I. Ketchakmadze. “Staphylococcus Aureus: A Major Pathogen of Food Poisoning” .Journal of Nutrition and Food Processing .vol .4, no.8,pp.1-3.2022.
10. Chieffi, F. Fanelli, G.S. Cho, J. Schubert, G. Blaiotta , C.A. Franz, J Bania, J,V. Fusco. “Novel insights into the enterotoxigenic potential and genomic background of staphylococcus aureus isolated from raw milk”. Food Microbiolology.vol, 90.pp, 103482.2020. doi: 10.1016/j.fm.2020.103482.
11. H.Argaw .” A Review on Staphylococcal Food Poisoning” . Medicine Food Science and Quality Management. vol 40 . pp, 59-71.2015.
12. Filipello,F. Bonometti,M. Campagnani,I. Bertoletti,A. Romano,F, Zuccon,Ch. Campanella,M. Losio,G. Finazzi,.”Investigation and Follow-Up of a Staphylococcal Food Poisoning Outbreak Linked to the Consumption of Traditional Hand-Crafted Alm Cheese” . Pathogens vol.19, no. 12,pp. 1064.2020. doi: 10.3390/pathogens9121064.
13. Gartley,B. Anderson-Coughlin,M.Sharma,K.E. Kniel.” Listeria monocytogenes in Irrigation Water: An Assessment of Outbreaks, Sources, Prevalence, and Persistence”.  Microorganisms. vol. 30,no. 7,pp.1319. 2022. doi:.10.3390/microorganisms10071319.
14. J.Quereda, A. Morón-García, C. Palacios-Gorba, C. Dessaux, F.G. Portillo, M.G. Pucciarelli, A.D. Ortega.” Pathogenicity and virulence of Listeria monocytogenes: A trip from environmental to medical microbiology”. Virulence. vol 12.pp. 2509–2545. 2021.
15. Lecuit.” Listeria monocytogenes, a model in infection biology”. Cellular Microbiology . vol .22,pp. e13186,2020.
16. Vallance, KA. Krogfelt, et al.” Escherichia coli pathobionts associated with inflammatory bowel disease”. Clinical Microbiology Reviews. Vol 32,no.e00060–18. 2019.
17. Duan, P. Xia, R. Nandre, W. Zhang, G, Zhu. .” Review of newly identified functions associated with the heat-labile toxin of enterotoxige nic Escherichia coli”. Frontiers in Cellular and Infection Microbiology. vol .9, pp. 292.2019.
18. D.Clemens, G.B. Nair, T. Ahmed, F. Qadri, & J.Holmgren.” Cholera”. Lancet.vol. 390,pp. 1539–1549, 2017. doi: 10.1016/S0140-6736(17)30559-7.
19. Joffre, A. von Mentzer, A.M. Svennerholm, A. Sjoling. “Identification of new heat-stable (STa) enterotoxin allele variants produced by human enterotoxigenic Escherichia coli (ETEC)”. International Journal of Medical Microbiology. Vol. 306,pp. 586–594. 2016.doi: 10.1016/j.ijmm.2016.05.016.
20. R.Melton-Celsa. “Shiga toxin (Stx) classification,Structure, and function “. Microbiology Spectrum.vol. 2, no . 3, EHEC-0024-2013.2014.doi:10.1128/microbiolspec.EHEC-0024-2013.
21. Johannes, and W. Römer.” Shiga toxins — from cell biology to biomedical applications”. Nature Reviews Microbiology. vol.8,pp. 105–116. 2010. https://doi.org/10.1038/nrmicro2279 .
22. European Centre for Disease Prevention and Control (ECDC): Facts about botulism. European Centre for Disease Prevention and Control, 2017. https://www.ecdc.europa.eu/en/botulism/facts.
23. E.Maslanka, C.Lúquez, JK. Dykes et al. “A novel botulinum neurotoxin, previously reported as serotype H, has a hybrid-like structure with regions of similarity to the structures of serotypes A and F and is neutralized with serotype A antitoxin “.The Journal of Infectious DiseasesVol. 213, pp. 379–85, 2016. https://doi.org/10.1093/infdis/jiv327.
24. Cheng, and HS. Chuang.” Rapid and Sensitive Nano-Immunosensors for Botulinum “. ACS Sensors.vol,4.no,7 .pp,1754-1760.2019 doi: 10.1021/acssensors.9b00644.
25. Corsalini et al., “Botulinum Neurotoxins (BoNTs) and Their Biological, Pharmacological, and Toxicological Issues: A Scoping Review,” Applied Sciences, vol. 11, no. 19, p. 8849, Sep. 2021, doi: 10.3390/app11198849.
26. Goossens, J.P. Butzler, Y. Takeda.” Demonstration of cholera-like enterotoxin production by Campylobacter jejuni”. FEMS Microbiology Letters. Vol. 29,pp. 73–76, 1985. https://doi.org/10.1111/j.1574-6968.1985.tb00838.x.
27. Kaakoush, N, Castano-Rodriguez, H.M. Mitchell,SM. Man.”Global epidemiology of campylobacter infection”. Clinical Microbiology Reviews. Vol .28, pp. 687–720.2015. doi: 10.1128/CMR.00006-15.
28. Szczepanska, M. Andrzejewska, D.Spica,J.J. Klawe. “Prevalence and antimicrobial resistance of Campylobacter jejuni and Campylobacter coli isolated from children and environmental sources in urban and suburban areas “. BMC Microbiol.vol. 17, pp. 80,2017. doi: 10.1186/s12866-017-0991-9.
29. G .Younis, Mady,A.,Awad.” Yersinia enterocolitica: Prevalence, virulence, and antimicrobial resistance from retail and processed meat in Egypt”. Veterinary World.vol. 12, no. 7 , pp.1078-1084.2019. DOI: 10.14202/vetworld.2019.1078-1084.
30. Platt-Samoraj.” Toxigenic Properties of Yersinia enterocolitica Biotype 1A”. Toxins (Basel).vol.5:14,no. 2, pp.  118.2022. doi: 10.3390/toxins14020118.
31. Chlebicz and K. Śliżewska.” Campylobacteriosis, Salmonellosis, Yersiniosis, and Listeriosis as Zoonotic Foodborne Diseases” . A Review. International Journal of Environmental Research and Public Health. Vol .26, no. 5 , pp.: 63. 2018. doi: 10.3390/ijerph15050863.
32. Gracia-Lo,E. Zuccato,F. Hernández,S. Castiglioni.” Wastewater-based epidemiology for tracking human exposure to mycotoxins”. Journal of Hazardous Materials. Vol. 15, no.382, pp. 121108,.2020. doi: 10.1016/j.jhazmat.2019.121108.
33. Ekwomadu, M. Mwanza, A. Musekiwa. “Mycotoxin-Linked Mutations and Cancer Risk: A Global Health Issue”. International Journal of Environmental Research and Public Health. Vol.19, no13, pp,7754.2022. doi: 10.3390/ijerph19137754.
34. Brown, E, Priest .JR. Naglik,JP. Richardson.” Fungal Toxins and Host Immune Responses”. Front Microbiology . vol 13. no, 12, pp : 643639.2021. doi: 10.3389/fmicb.2021.643639. PMID: 33927703; PMCID: PMC8076518.
35. G. Popescu, A. L. Rădulescu, S. E. Georgescu, and A. Dinischiotu, “Aflatoxins in Feed: Types, Metabolism, Health Consequences in Swine and Mitigation Strategies,” Toxins, vol. 14, no. 12, p. 853, Dec. 2022, doi: 10.3390/toxins14120853.
36. Chen , Z.Wei, Y. Wang,M. Long, W. Wu,K. Kuca.” Fumonisin B1: Mechanisms of toxicity and biological detoxification progress in animals”. Food AND Chemical   Toxicology .vol ,149.pp,111977. doi: 10.1016/j.fct.2021.111977.
37. Eskola, G. Kos, C.T. Elliott, J. Hajšlová, S. Mayar, and R. Krska . “Worldwide contamination of food-crops with mycotoxins: validity of the Widely Cited ‘FAO Estimate’ of 25%. Crit. Rev “. Food Science and Nutrtion . vol. 60,pp. 2773–2789.2020. doi: 10.1080/10408398.2019.1658570.
38. CG,Awuchi,EN Ondari,  CU, Ogbonna,AK, Upadhyay AK, K ,Baran, COR Okpala,M, Korzeniowska,RPF Guiné. Mycotoxins Affecting Animals, Foods, Humans, and Plants: Types, Occurrence, Toxicities, Action  Mechanisms, Prevention, and Detoxification Strategies-A Revisit. Foods. 2021. 3;10(6):1279. doi: 10.3390/foods10061279.