Foodborne pathogens and their association with well-known enteric infections and emerging non-communicable disorders

Abstract

Abstract Annually, numerous new cases of communicable and non-communicable diseases are diagnosed, and consumption of food/water contaminated with different levels of microbial and chemical agents is responsible for a considerable portion of this burden. Generally, acute foodborne diseases are readily identified, while chronic deleterious effects are often neglected and rarely blamed for health consequences. The present work narrates a journey from consuming foods containing bacteria/bacterial toxins to developing chronic diseases, making humans more susceptible to emerging diseases. We aim to shed light on the chronic effects of foodborne diseases, particularly gastrointestinal disorders (GIDs) and inflammatory bowel diseases (IBDs), which are common chronic symptoms of most foodborne diseases.