A Review of Listeria and Salmonella: An updat‎e on Description, Characteristics, Incidence, and Antibiotic Susceptibility

Foodborne pathogens have emerged as a significant public health and food safety concern worldwide. Over the years, the epidemiology of foodborne diseases has drastically changed. The emergence of newly identified foodborne pathogens has significantly added to these changes. Numerous bacteria have the potentials of being significant foodborne pathogens. These include Staphylococcus aureus, Campylobacter jejuni/ coli, Escherichia coli O157: H7, Helicobacter pylori, and Arcobacter butzleri. Others such as Listeria monocytogenes and Salmonella species (spp.) have been known pathogens for several years but have only in the past decades been discovered to be the most common foodborne bacterial pathogens. Their ability and potential to produce toxins causing morbidity or even mortality is enough pointers to the gravity of the situation. This review focuses on Listeria monocytogenes and non-typhoidal Salmonella enterica from vegetables and other food products, with emphasis on their description, characteristics, incidence, and antibiotic susceptibility. The review also explained the impacts and current status of these pathogens. Much progress has been made in these areas, but additional research is needed to control these pathogens.