Gıda Kaynaklı Mikrobiyal Hastalıklar
Özet
Gıda kaynaklı mikrobiyal hastalıklar, insanlığın başlangıcından bu yana tüm toplumlar için sorun oluşturmuştur. Dünya Sağlık Örgütüne göre dünya genelinde her yıl güvenli olmayan gıdaların tüketimi sonucu yaklaşık 600 milyon gıda kaynaklı hastalık vakası meydana gelmekte ve bunun 420 bini ölümle sonuçlanmaktadır. Gıda kaynaklı hastalıklar, ishalden kansere kadar çok geniş bir yelpazeye sahiptir. Çoğu gastrointestinal sorunlar olarak ortaya çıkar, ancak nörolojik, jinekolojik ve immünolojik semptomlar da gelişebilmektedir. Hastalıklar, temel olarak gıdaya patojen bir mikroorganizmanın bulaşmasından kaynaklanmaktadır. Bu hastalıkların en temel sebepleri yetersiz ısıl işlem, gıda depolama koşullarına dikkat edilmemesi, çapraz kontaminasyon, gıda işleme hatlarında çalışan personelin ya da gıda hazırlayıcılarının hijyen yoksunluğudur. Son yüzyılda artan uluslararası ticaret ve seyahat, karmaşık gıda zincirleri, iklim değişikliği ve göç gibi etkenler de bu riski daha da arttırmaktadır. Bilim insanları, hükümetler ve endüstrinin tüm çabalarına rağmen, gıda kaynaklı mikrobiyal hastalıkların dünya çapında önemli bir halk sağlığı sorunu olmaya devam edeceği ve bunun hem nüfusların sosyal refahı hem de ulusal ekonomiler üzerinde muazzam etkileri olacağı düşünülmektedir.
Referanslar
Adams, M. R., & Moss, M. O. (2000). Food Microbiology. Royal society of chemistry. RSC Publishing.
Adeyeye, S. A. (2016). Fungal mycotoxins in foods: A review. Cogent Food & Agriculture, 2(1), 1213127.
Alshannaq, A., & Yu, J. H. (2017). Occurrence, toxicity, and analysis of major mycotoxins in food. International Journal of Environmental Research and Public Health, 14(6), 632.
Altekruse, S. F., Cohen, M. L., & Swerdlow, D. L. (1997). Emerging foodborne diseases. Emerging Infectious Diseases, 3(3), 285.
Anburaj, R. R. (2020). Food Microbiology. Ryan Publishers.
Avire, N. J., Whiley, H., & Ross, K. (2021). A review of Streptococcus pyogenes: public health risk factors, prevention and control. Pathogens, 10(2), 248.
Bhat, R., Rai, R. V., & Karim, A. A. (2010). Mycotoxins in food and feed: present status and future concerns. Comprehensive Reviews in Food Science and Food Safety, 9(1), 57-81.
Bosch, A., Pintó, R. M., & Guix, S. (2016). Foodborne viruses. Current Opinion in Food Science, 8, 110-119.
Cliver, D. O., & Riemann, H. P. (2011). Foodborne Infections and Intoxications. Elsevier.
Chlebicz, A., & Śliżewska, K. (2018). Campylobacteriosis, salmonellosis, yersiniosis, and listeriosis as zoonotic foodborne diseases: a review. International Journal of Environmental Research and Public Health, 15(5), 863.
Dodd, C. E., Aldsworth, T. G., & Stein, R. A. (Eds.). (2017). Foodborne Diseases. Academic Press.
Doron, S., & Gorbach, S. L. (2008). Bacterial infections: overview. International Encyclopedia of Public Health, 273.
Doyle, M. P., Diez-Gonzalez, F., & Hill, C. (Eds.). (2020). Food Microbiology: Fundamentals and Frontiers. John Wiley & Sons.
El-Sayed, R. A., Jebur, A. B., Kang, W., & El-Demerdash, F. M. (2022). An overview on the major mycotoxins in food products: Characteristics, toxicity, and analysis. Journal of Future Foods, 2(2), 91-102.
Ingham, S. C., Wadhera, R. K., Chu, C. H., & DeVita, M. D. (2006). Survival of Streptococcus pyogenes on foods and food contact surfaces. Journal of Food Protection, 69(5), 1159-1163.
Jay, J. M., Loessner, M. J., & Golden, D. A. (2008). Modern Food Microbiology. Springer Science & Business Media.
Kadariya, J., Smith, T. C., & Thapaliya, D. (2014). Staphylococcus aureus and staphylococcal food‐borne disease: an ongoing challenge in public health. BioMed Research International, 2014(1), 827965.
Kanaan, M. H. G., & Tarek, A. M. (2020). Clostridium botulinum, a foodborne pathogen and its impact on public health. Annals of Tropical Medicine and Public Health, 23(5), 49-62.
Käferstein, F. (2003). Foodborne diseases in developing countries: aetiology, epidemiology and strategies for prevention. International Journal of Environmental Health Research, 13(sup1), S161-S168.
Letchumanan, V., Loo, K. Y., Law, J. W. F., Wong, S. H., Goh, B. H., Ab Mutalib, N. S., & Lee, L. H. (2019). Vibrio parahaemolyticus: The protagonist of foodborne diseases. Progress In Microbes & Molecular Biology, 2(1).
Liu, D. (Ed.). (2018). Handbook of Foodborne Diseases. CRC Press.
Magan, N., & Olsen, M. (Eds.). (2004). Mycotoxins in Food: Detection and control. Woodhead Publishing.
Montville, T. J., Matthews, K. R., & Kniel, K. E. (2012). Food Microbiology: An introduction. ASM press.
Nichols, G. L. (2000). Food-borne protozoa. British Medical Bulletin, 56(1), 209-235.
Noor, R. (2019). Insight to foodborne diseases: Proposed models for infections and intoxications. Biomedical and Biotechnology Research Journal, 3(3), 135-139.
Olaimat, A. N., Taybeh, A. O., Al-Nabulsi, A., Al-Holy, M., Hatmal, M. M. M., Alzyoud, J., ... & Holley, R. (2024). Common and Potential Emerging Foodborne Viruses: A Comprehensive Review. Life, 14(2), 190.
Pal, M., Merera, O., Abera, F., Rahman, M. T., & Hazarika, R. A. (2015). Salmonellosis: A major foodborne disease of global significance. Beverage Food World, 42(12), 21-24.
Province of British Columbia Ministry of Health (2020). Introduction to Food Microbiology. FOODSAFE™ program open textbook.
Ray, B., & Bhunia, A. (2007). Fundamental Food Microbiology. CRC press.
Robinson, R. K. (2014). Encyclopedia of food microbiology. Academic press.
Silva, C., Calva, E., & Maloy, S. (2014). One Health and food‐borne disease: Salmonella transmission between humans, animals, and plants. One health: People, animals, and the environment, 137-148.
Singh, S. K., Pandey, V. D., & Verma, V. C. (2011). Bacterial food intoxication. Microbial Toxins and Toxigenic Microbes.
Singha, S., Thomas, R., Viswakarma, J. N., & Gupta, V. K. (2023). Foodborne illnesses of Escherichia coli O157 origin and its control measures. Journal of Food Science and Technology, 60(4), 1274-1283.
World Health Organization (2008). Foodborne disease outbreaks: guidelines for investigation and control. WHO press.
Yang, S. C., Lin, C. H., Aljuffali, I. A., & Fang, J. Y. (2017). Current pathogenic Escherichia coli foodborne outbreak cases and therapy development. Archives of Microbiology, 199, 811-825.
Referanslar
Adams, M. R., & Moss, M. O. (2000). Food Microbiology. Royal society of chemistry. RSC Publishing.
Adeyeye, S. A. (2016). Fungal mycotoxins in foods: A review. Cogent Food & Agriculture, 2(1), 1213127.
Alshannaq, A., & Yu, J. H. (2017). Occurrence, toxicity, and analysis of major mycotoxins in food. International Journal of Environmental Research and Public Health, 14(6), 632.
Altekruse, S. F., Cohen, M. L., & Swerdlow, D. L. (1997). Emerging foodborne diseases. Emerging Infectious Diseases, 3(3), 285.
Anburaj, R. R. (2020). Food Microbiology. Ryan Publishers.
Avire, N. J., Whiley, H., & Ross, K. (2021). A review of Streptococcus pyogenes: public health risk factors, prevention and control. Pathogens, 10(2), 248.
Bhat, R., Rai, R. V., & Karim, A. A. (2010). Mycotoxins in food and feed: present status and future concerns. Comprehensive Reviews in Food Science and Food Safety, 9(1), 57-81.
Bosch, A., Pintó, R. M., & Guix, S. (2016). Foodborne viruses. Current Opinion in Food Science, 8, 110-119.
Cliver, D. O., & Riemann, H. P. (2011). Foodborne Infections and Intoxications. Elsevier.
Chlebicz, A., & Śliżewska, K. (2018). Campylobacteriosis, salmonellosis, yersiniosis, and listeriosis as zoonotic foodborne diseases: a review. International Journal of Environmental Research and Public Health, 15(5), 863.
Dodd, C. E., Aldsworth, T. G., & Stein, R. A. (Eds.). (2017). Foodborne Diseases. Academic Press.
Doron, S., & Gorbach, S. L. (2008). Bacterial infections: overview. International Encyclopedia of Public Health, 273.
Doyle, M. P., Diez-Gonzalez, F., & Hill, C. (Eds.). (2020). Food Microbiology: Fundamentals and Frontiers. John Wiley & Sons.
El-Sayed, R. A., Jebur, A. B., Kang, W., & El-Demerdash, F. M. (2022). An overview on the major mycotoxins in food products: Characteristics, toxicity, and analysis. Journal of Future Foods, 2(2), 91-102.
Ingham, S. C., Wadhera, R. K., Chu, C. H., & DeVita, M. D. (2006). Survival of Streptococcus pyogenes on foods and food contact surfaces. Journal of Food Protection, 69(5), 1159-1163.
Jay, J. M., Loessner, M. J., & Golden, D. A. (2008). Modern Food Microbiology. Springer Science & Business Media.
Kadariya, J., Smith, T. C., & Thapaliya, D. (2014). Staphylococcus aureus and staphylococcal food‐borne disease: an ongoing challenge in public health. BioMed Research International, 2014(1), 827965.
Kanaan, M. H. G., & Tarek, A. M. (2020). Clostridium botulinum, a foodborne pathogen and its impact on public health. Annals of Tropical Medicine and Public Health, 23(5), 49-62.
Käferstein, F. (2003). Foodborne diseases in developing countries: aetiology, epidemiology and strategies for prevention. International Journal of Environmental Health Research, 13(sup1), S161-S168.
Letchumanan, V., Loo, K. Y., Law, J. W. F., Wong, S. H., Goh, B. H., Ab Mutalib, N. S., & Lee, L. H. (2019). Vibrio parahaemolyticus: The protagonist of foodborne diseases. Progress In Microbes & Molecular Biology, 2(1).
Liu, D. (Ed.). (2018). Handbook of Foodborne Diseases. CRC Press.
Magan, N., & Olsen, M. (Eds.). (2004). Mycotoxins in Food: Detection and control. Woodhead Publishing.
Montville, T. J., Matthews, K. R., & Kniel, K. E. (2012). Food Microbiology: An introduction. ASM press.
Nichols, G. L. (2000). Food-borne protozoa. British Medical Bulletin, 56(1), 209-235.
Noor, R. (2019). Insight to foodborne diseases: Proposed models for infections and intoxications. Biomedical and Biotechnology Research Journal, 3(3), 135-139.
Olaimat, A. N., Taybeh, A. O., Al-Nabulsi, A., Al-Holy, M., Hatmal, M. M. M., Alzyoud, J., ... & Holley, R. (2024). Common and Potential Emerging Foodborne Viruses: A Comprehensive Review. Life, 14(2), 190.
Pal, M., Merera, O., Abera, F., Rahman, M. T., & Hazarika, R. A. (2015). Salmonellosis: A major foodborne disease of global significance. Beverage Food World, 42(12), 21-24.
Province of British Columbia Ministry of Health (2020). Introduction to Food Microbiology. FOODSAFE™ program open textbook.
Ray, B., & Bhunia, A. (2007). Fundamental Food Microbiology. CRC press.
Robinson, R. K. (2014). Encyclopedia of food microbiology. Academic press.
Silva, C., Calva, E., & Maloy, S. (2014). One Health and food‐borne disease: Salmonella transmission between humans, animals, and plants. One health: People, animals, and the environment, 137-148.
Singh, S. K., Pandey, V. D., & Verma, V. C. (2011). Bacterial food intoxication. Microbial Toxins and Toxigenic Microbes.
Singha, S., Thomas, R., Viswakarma, J. N., & Gupta, V. K. (2023). Foodborne illnesses of Escherichia coli O157 origin and its control measures. Journal of Food Science and Technology, 60(4), 1274-1283.
World Health Organization (2008). Foodborne disease outbreaks: guidelines for investigation and control. WHO press.
Yang, S. C., Lin, C. H., Aljuffali, I. A., & Fang, J. Y. (2017). Current pathogenic Escherichia coli foodborne outbreak cases and therapy development. Archives of Microbiology, 199, 811-825.
