Foodborne Pathogens: Features of Virulence and Antibiotic Resistance

Dear Colleagues,

Foodborne diseases are described as one of the main relevant public health issues around the world. They are caused by different foodborne pathogens that can contaminate foods in several steps of the production chain, demanding proper surveillance and control by producers, industries, and inspection/health services.

The severity of these diseases is directly associated with the virulence traits of pathogens. These features are different based on the genera and species of pathogens, and specific mutations/deletions/variations in virulence-related genes can increase or decrease their pathogenicity. Proper knowledge on these specific variants is important to properly understand the pathogenic pathways of foodborne pathogens.

Antimicrobial resistance (AMR) in foodborne pathogen is also an emergent concern, and its control is considered as a challenge, based on a One Health approach. Foodborne pathogens are often subjected to distinct selective pressures in the food production chain, which can accelerate the development of AMR. Foodborne diseases caused by resistant pathogens can lead to the use of second- and third-line antibiotics in long-time treatments, causing potential side effects on patients.

In this Special Issue of Antibiotics, we invite colleagues to present their most recent and relevant findings on virulence, antibiotic resistance, and AMR epidemiology of foodborne pathogens, aiming to contribute with the scientific community on these topics.

Prof. Dr. Luís A. Nero
Dr. Ricardo Yamatogi
Guest Editors

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