Shah M. Faruque
from: Foodborne and Waterborne Bacterial Pathogens: Epidemiology, Evolution and Molecular Biology (Edited by: Shah M. Faruque). Caister Academic Press, U.K. (2012)
Foodborne and waterborne bacterial pathogens are a major cause of mortality in developing countries and cause significant morbidity in developed nations. Some countries carry a disproportionately heavy burden of these infectious diseases due to inadequate resources to provide sanitation and hygienic facilities, and safe water. The most important bacterial pathogens transmitted through contaminated water and food include species or strains of Salmonellae, Vibrio (e.g., V. cholerae, V. parahemolyticus, V. vulnificus); Shigella (S. dysnteriae, S. flexneri, S. sonnie, S. boydii); Escherichia coli, Yersinia, Staphylococcus and Campylobacter. The pathogenic mechanisms of these bacteria involve synergistic actions of multiple virulence factors produced by the pathogen after infecting the host. Besides carrying sets of virulence genes which are often horizontally transferred between strains, many of these bacteria may also carry precise genetic programs that allow them to adapt and survive in water leading to enhanced transmission or prolonged persistence in the aquatic environment. Understanding the epidemiology, pathogenesis and evolution of these pathogens can contribute significantly to control foodborne and waterborne diseases read more ...