An Overview of Food-Borne Pathogenic Microbes: Classification, Mode of Actions, and Recent Advances in Strategies for Management of Food-Borne Pathogens

Pathogenic bacteria can result in food-borne illnesses and pose serious risks to both human health and business. The most common pathogenic bacteria, viruses, and parasites include Bacillus cereus, Campylobacter jejuni, Clostridium botulinum, Clostridium perfringens, Cronobacter sakazakii, Escherichia coli, Listeria monocytogenes, Salmonella spp., Shigella spp., Staphylococcus aureus, Vibrio cholerae, etc. Microfluidic devices are tiny, straightforward, automatic tools that analyse a tiny amount of liquid, and have microchannels ranging from submicron to a few millimetres. It can be also useful for the detection of food-borne pathogens. Due to their excellent efficacy and practicality in contrast to conventional techniques, microfluidic devices have drawn a lot of attention in recent years. Since it has been established that the conventional hazard-based strategy for food safety management systems is ineffective, leading authorities and organizations are now advocating a risk-based approach. In this case, a system for managing food safety should be developed that enables the estimation of the health risks associated with food intake as well as the identification, choice, and implementation of risk mitigation measures. To produce safer and fresh foods without affecting the sensory qualities of the food, it is becoming more and more standard practice to preserve foods using a combination of two or more natural antimicrobials or with other stresses. The creation of biological control systems utilizing natural antimicrobials that successfully prevented bacterial growth in foods made improvements in food safety. Also, creating novel anti-virulence chemicals may, in the remote future, prove to be a revolutionary way to preserve food.