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Pathogens
Volume 10
Issue 11
10.3390/pathogens10111391
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Review

The Persistence of Bacterial Pathogens in Surface Water and Its Impact on Global Food Safety

by
Rebecca L. Bell
1,*,
Julie A. Kase
1,
Lisa M. Harrison
2,
Kannan V. Balan
2,
Uma Babu
2,
Yi Chen
1,
Dumitru Macarisin
1,
Hee Jin Kwon
1,
Jie Zheng
1,
Eric L. Stevens
3,
Jianghong Meng
4 and
Eric W. Brown
1
1
Office of Regulatory Science, Center for Food Safety and Applied Nutrition, Food and Drug Administration, College Park, MD 20740, USA
2
Office of Applied Research and Safety Assessment, Center for Food Safety and Applied Nutrition, Food and Drug Administration, Laurel, MD 20708, USA
3
Office of the Center Director, Center for Food Safety and Applied Nutrition, Food and Drug Administration, College Park, MD 20740, USA
4
Joint Institute for Food Safety and Applied Nutrition, Center for Food Safety and Security Systems, University of Maryland, College Park, MD 20742, USA
*
Author to whom correspondence should be addressed.
Pathogens 2021, 10(11), 1391; https://doi.org/10.3390/pathogens10111391
Submission received: 18 September 2021 / Revised: 15 October 2021 / Accepted: 19 October 2021 / Published: 27 October 2021
(This article belongs to the Special Issue Understanding the Roles of Bacterial Foodborne Pathogens in Global Food Safety)
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Abstract

Water is vital to agriculture. It is essential that the water used for the production of fresh produce commodities be safe. Microbial pathogens are able to survive for extended periods of time in water. It is critical to understand their biology and ecology in this ecosystem in order to develop better mitigation strategies for farmers who grow these food crops. In this review the prevalence, persistence and ecology of four major foodborne pathogens, Shiga toxin-producing Escherichia coli (STEC), Salmonella, Campylobacter and closely related Arcobacter, and Listeria monocytogenes, in water are discussed. These pathogens have been linked to fresh produce outbreaks, some with devastating consequences, where, in a few cases, the contamination event has been traced to water used for crop production or post-harvest activities. In addition, antimicrobial resistance, methods improvements, including the role of genomics in aiding in the understanding of these pathogens, are discussed. Finally, global initiatives to improve our knowledge base of these pathogens around the world are touched upon.
Keywords: Shiga toxin-producing E. coli; Salmonella; Campylobacter; Listeria monocytogenes; water; antimicrobial resistance; global initiatives Shiga toxin-producing E. coli; Salmonella; Campylobacter; Listeria monocytogenes; water; antimicrobial resistance; global initiatives

Share and Cite

MDPI and ACS Style

Bell, R.L.; Kase, J.A.; Harrison, L.M.; Balan, K.V.; Babu, U.; Chen, Y.; Macarisin, D.; Kwon, H.J.; Zheng, J.; Stevens, E.L.; et al. The Persistence of Bacterial Pathogens in Surface Water and Its Impact on Global Food Safety. Pathogens 2021, 10, 1391. https://doi.org/10.3390/pathogens10111391

AMA Style

Bell RL, Kase JA, Harrison LM, Balan KV, Babu U, Chen Y, Macarisin D, Kwon HJ, Zheng J, Stevens EL, et al. The Persistence of Bacterial Pathogens in Surface Water and Its Impact on Global Food Safety. Pathogens. 2021; 10(11):1391. https://doi.org/10.3390/pathogens10111391

Chicago/Turabian Style

Bell, Rebecca L., Julie A. Kase, Lisa M. Harrison, Kannan V. Balan, Uma Babu, Yi Chen, Dumitru Macarisin, Hee Jin Kwon, Jie Zheng, Eric L. Stevens, and et al. 2021. "The Persistence of Bacterial Pathogens in Surface Water and Its Impact on Global Food Safety" Pathogens 10, no. 11: 1391. https://doi.org/10.3390/pathogens10111391

APA Style

Bell, R. L., Kase, J. A., Harrison, L. M., Balan, K. V., Babu, U., Chen, Y., Macarisin, D., Kwon, H. J., Zheng, J., Stevens, E. L., Meng, J., & Brown, E. W. (2021). The Persistence of Bacterial Pathogens in Surface Water and Its Impact on Global Food Safety. Pathogens, 10(11), 1391. https://doi.org/10.3390/pathogens10111391

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