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Cited by 926Food Safety and HygieneSalmonella and Campylobacter epidemiologyListeria monocytogenes in Food Safety

Foodborne pathogens

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Bintsis, Thomas, Department of International Trade, TEI of West Macedonia, Kastoria, Greece·2017·AIMS Microbiology
DOI 10.3934/microbiol.2017.3.529PMC PMC6604998
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Abstract

Foodborne pathogens are causing a great number of diseases with significant effects on human health and economy. The characteristics of the most common pathogenic bacteria (Bacillus cereus, Campylobacter jejuni, Clostridium botulinum, Clostridium perfringens, Cronobacter sakazakii, Esherichia coli, Listeria monocytogenes, Salmonella spp., Shigella spp., Staphylococccus aureus, Vibrio spp. and Yersinia enterocolitica), viruses (Hepatitis A and Noroviruses) and parasites (Cyclospora cayetanensis, Toxoplasma gondii and Trichinella spiralis), together with some important outbreaks, are reviewed. Food safety management systems based on to classical hazard-based approach has been proved to be inefficient, and risk-based food safety approach is now suggested from leading researchers and organizations. In this context, a food safety management system should be designed in a way to estimate the risks to human health from food consumption and to identify, select and implement mitigation strategies in order to control and reduce these risks. In addition, the application of suitable food safety education programs for all involved people in the production and consumption of foods is suggested.

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  • Clean water and detergents, standardized working tables, clean protective clothes, clean cooking areas and dining areas are among the minimum requirements to ensure customer safety from foodborne diseases.

    “Clean water and detergents, standardized working tables, clean protective clothes, clean cooking areas and dining areas are among the minimum requirements to ensure the safety of customers from foodborne diseases (Osbjer et al., 2015;Bintsis, 2017).”

    From Food safety and hygiene knowledge, attitudes and practices in street restaurants selling chicken in Ouagadougou, Burkina Faso (2024) · cites this paper as Bintsis, 2017

    The Noroviruses section supports handwashing with soap and water and the importance of personal and food hygiene. The Concluding Remarks call for preventing food contamination in restaurants. Neither passage identifies detergents, standardized tables, protective clothes, or clean cooking and dining areas as minimum requirements. (LLM, conf=0.85)

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Authors
Bintsis, T., & Department of International Trade, T. O. W. M.
Venue
AIMS Microbiology
Publisher
American Institute of Mathematical Sciences (AIMS)
Published
2017
Volume
3
Issue
3
Pages
529-563
ISSN
2471-1888 (ISSN-L)
DOI
10.3934/microbiol.2017.3.529
PMC
PMC6604998
OpenAlex
W4211223413
Cited by
926
References
2
Citations by year
2026: 100 · 2025: 175 · 2024: 171 · 2023: 183 · 2022: 148 · 2021: 104 · 2020: 38 · 2019: 3 · 2018: 2
FWCI
1.28
Type
journal article
Language
en
Open access
Licence
cc-by-nc-sa
Locations
  • AIMS Microbiology (publishedVersion, cc-by-nc-sa)
  • PubMed Central (publishedVersion, cc-by)
  • PubMed (publishedVersion)
  • DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion, cc-by-sa)
Topics
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Food Safety and Hygiene
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Salmonella and Campylobacter epidemiology
  • Life Sciences › Biochemistry, Genetics and Molecular Biology › Biotechnology › Listeria monocytogenes in Food Safety
Keywords
foodborne pathogens, food poisoning, pathogenic bacteria, foodborne viruses, foodborne parasites, food safety management systems, risk-based approach, hazard analysis, food safety education, foodborne outbreak, Bacillus cereus, Campylobacter jejuni, Clostridium botulinum, Clostridium perfringens, Cronobacter sakazakii, Escherichia coli, Listeria monocytogenes, Salmonella, Shigella, Staphylococcus aureus, Vibrio, Yersinia enterocolitica, hepatitis A, norovirus, Cyclospora cayetanensis, Toxoplasma gondii, Trichinella spiralis

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