PROBING INTO THE GENETIC ATTRIBUTES OF PATHOGENIC BACTERIA IN FERMENTED MEAT PROVISIONS

Abstract

Foodborne pathogens are microbial agents that can trigger instances of foodborne illness, leading to disease outbreaks with significant public health and economic implications. The occurrence of multiple similar illnesses resulting from the consumption of contaminated food characterizes a foodborne disease outbreak. Over 200 distinct foodborne diseases have been recognized, each posing a unique threat to human health. These diseases encompass both foodborne infections, characterized by a longer incubation period, and foodborne intoxications, marked by a more rapid onset of symptoms. In foodborne infections, pathogens ingested with food establish themselves within the human host, while in foodborne intoxications, toxins produced by pathogens in food are ingested, causing illness.

The consumption of foods contaminated with pathogenic microorganisms and their toxins contributes to fatalities, illnesses, hospitalizations, and economic burdens. Particularly, gastrointestinal infections resulting from foodborne diseases have a pronounced adverse impact on human well-being. Recognizing the significance of foodborne illnesses and their diverse manifestations is vital for effective prevention and control strategies. This paper sheds light on the various aspects of foodborne diseases, their classification, and the significant consequences they impose on individuals and society