Emerging foodborne pathogens is a standard reference for microbiologists and qa staff in the food industry and food safety scientists working in governments and the research community show less developments such as the increasing globalisation of the food industry new technologies and products and changes in the susceptibility of populations to disease have all highlighted the problem of emerging pathogens. New pathogens can emerge because of changing ecology or changing technology that connects a potential pathogen with the food chain they also can emerge de novo by transfer of mobile virulence factors often through bacteriophage though this is rarely observed it can be reconstructed. These 13 pathogens newly recognized or newly recognized as foodborne represent the emerging foodborne diseases as a group they are the majority of the foodborne pathogens and represent the majority of foodborne illnesses these 13 pathogens account for the bulk of the burden caused by the principal known foodborne pathogens 82 of the estimated 138 million cases and 61 of the 1800 deaths attributable to all known foodborne pathogens in the united states the greatest . Emerging foodborne pathogens are often zoonotic in origin and may include gram negative and gram positive bacteria parasites and viruses previously established foodborne pathogens may re emerge as more virulent pathogens after the acquisition of new virulence factors including antibiotic resistance determinants in this review various important emerging foodborne pathogens including non o157 shiga toxin producing
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