Advances in Animal and Veterinary Sciences

Review Article
Adv. Anim. Vet. Sci. 8(11): 1232-1249
Http://dx.doi.org/10.17582/journal.aavs/2020/8.11.1232.1249
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Mustapha Goni Abatcha1*, Mohammed Dauda Goni2, Muhammad Adamu Abbas3, Ibrahim Muhammad Jalo4,5, Goje Mohammed5

1Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 Minden, Penang, Malaysia; 2Department of Medical Microbiology and Parasitology, Universiti Sains Malaysia, Health Campus, 16150 Kubang Kerian Kelantan, Malaysia; 3Department of Human Physiology, Faculty of Basic Medical Sciences, College of Health Sciences, Bayero University, Kano, Nigeria;4Veterinary Service Department, Ministry of Agriculture and Environment, Damaturu Yobe State, Nigeria; 5State Emergency Management Agency (SEMA), Yobe State Governor’s office, Damaturu, Yobe State Nigeria.

Abstract | Foodborne pathogens have emerged as a significant public health and food safety concern worldwide. Over the years, the epidemiology of foodborne diseases has drastically changed. The emergence of newly identified foodborne pathogens has significantly added to these changes. Numerous bacteria have the potentials of being significant foodborne pathogens. These include Staphylococcus aureus, Campylobacter jejuni/ coli, Escherichia coli O157: H7, Helicobacter pylori, and Arcobacter butzleri. Others such as Listeria monocytogenes and Salmonella species (spp.) have been known pathogens for several years but have only in the past decades been discovered to be the most common foodborne bacterial pathogens. Their ability and potential to produce toxins causing morbidity or even mortality is enough pointers to the gravity of the situation. This review focuses on Listeria monocytogenes and non-typhoidal Salmonella enterica from vegetables and other food products, with emphasis on their description, characteristics, incidence, and antibiotic susceptibility. The review also explained the impacts and current status of these pathogens. Much progress has been made in these areas, but additional research is needed to control these pathogens.

Keywords | Listeria, Salmonella, Vegetables, Antibiotic resistance