BIOCHEMICAL PATHWAYS OF FOODBORNE PATHOGENS: UNDERSTANDING MECHANISMS OF VIRULENCE AND RESISTANCE TO IMPROVE FOOD SAFETY

Abstract

Background: Food-borne diseases are a threat to health and food safety worldwide. The knowledge of biochemical pathways of food-borne pathogens is informative of their virulence, resistance, and survival mechanisms, which is beneficial in the formulation of more effective food safety measures.

Objectives: The paper reviews biochemical processes that aid virulence and resistance in pathogens of food, and emphasizes technological development, intervention, and future research directions to promote improved food safety.

Methods: A literature review on the recent peer-reviewed articles concerning metabolic pathways, biofilm development, virulence regulation, antimicrobial resistance, genome-based approaches, biosensors, and emerging intervention technologies was carried out.

Results: it was found that through the analysis of biochemical pathways, there was a significant contribution to the survival of pathogens in an unfavorable environment, control of host immune responses, and resistance to antibiotics. Food systems have an enhanced persistence through the presence of biofilm formation, the transfer of plasmid genes, and environmental adaptation.

Conclusion: The profound knowledge of the biochemical processes is a useful chance to reinforce food safety systems. Biochemical research can be used in conjunction with technology to take better detection, prevention, and intervention steps against food-borne pathogens.