The power of Salmonella, Shigella, and E. coli: pathogens evolving fast and challenging food safety

Foodborne illnesses from Salmonella spp., Shigella spp., and pathogenic Escherichia coli strains pose serious public health risks, causing diseases from mild gastroenteritis to severe systemic infections. These bacteria demonstrate unique virulence mechanisms, including toxin production and immune evasion, compounded by rising antibiotic resistance. Salmonella frequently causes sporadic outbreaks, with multidrug-resistant strains complicating treatment. Shigella, particularly harmful in children, produces potent shiga toxins and shows high resistance to antimicrobials. Certain E. coli strains also lead to severe illness through effective colonization and toxin release. Addressing these pathogens' resistance and pathogenicity is vital for controlling foodborne diseases and protecting global health.