Journal
PATHOGENS
Volume 10, Issue 11, Pages -Publisher
MDPI
DOI: 10.3390/pathogens10111391
Keywords
Shiga toxin-producing E. coli; Salmonella; Campylobacter; Listeria monocytogenes; water; antimicrobial resistance; global initiatives
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Water is crucial to agriculture and the safety of water used in producing fresh produce is essential. Understanding the biology and ecology of microbial pathogens in water is important for developing better mitigation strategies for farmers. These pathogens have been linked to outbreaks of fresh produce, emphasizing the need for global initiatives to improve knowledge and control measures.
Water is vital to agriculture. It is essential that the water used for the production of fresh produce commodities be safe. Microbial pathogens are able to survive for extended periods of time in water. It is critical to understand their biology and ecology in this ecosystem in order to develop better mitigation strategies for farmers who grow these food crops. In this review the prevalence, persistence and ecology of four major foodborne pathogens, Shiga toxin-producing Escherichia coli (STEC), Salmonella, Campylobacter and closely related Arcobacter, and Listeria monocytogenes, in water are discussed. These pathogens have been linked to fresh produce outbreaks, some with devastating consequences, where, in a few cases, the contamination event has been traced to water used for crop production or post-harvest activities. In addition, antimicrobial resistance, methods improvements, including the role of genomics in aiding in the understanding of these pathogens, are discussed. Finally, global initiatives to improve our knowledge base of these pathogens around the world are touched upon.
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