Title : Control of toxigenic microbes as a tool for development in the 21st century
Abstract:
Tracing Toxicological advancements for a better life is an important subject in the 21st century especially involving all aspects of toxic sources. The near sources everyone comes in contact with on daily basis are the foods we all feed on. Some microorganisms are potential sources of food poisoning through the production of toxins at different levels. Notable among them include: fungi, bacteria, and algae which grow at different food/substrates producing harmful products later ingested by humans or animals. Therefore, toxigenic microbes are microorganisms responsible for foodborne diseases due to the ingestion of poisons or toxins produced by them in the food they are found. Bacteria genera such as Campylobacter, and Salmonella are common etiologic agents of food-borne diseases such as campylobacteriosis and salmonellosis respectively. Fungi produce mycotoxins in foods, especially by species of Aspergillus, Penicillium, and Fusarium, and are associated with mycotoxicoses. Common among them is the afflation produced in stored grains and other baked foods. Algae produce toxins in vegetables and other plants and pose danger, especially through those foods that are consumed raw. Toxigenic microbes are responsible for microbial toxins of medical importance because of their effects on the health of humans and animals. Mycotoxins are associated with neurotoxicity, hepatotoxicity, damage to the lungs, etc. Bacterial toxins such as those from Campylobacter are associated with myocarditis, gastroenteritis, brain abscesses, enterocolitis, ovarian cancer, and a lot more: Microbial toxins induce inflammation mediated by chemokine otherwise chemo static cytokines. In light of increasing migration and global markets with high outbreak risks in both developed and developing countries, it is now easier than ever for pathogens and food pollutants to spread from one nation to another. Therefore, effective control of these microbes will minimize their dissemination. The use of Phytofungicides to preserve foods is a safe means of food preservation and controlling fungi against mycotoxins production. Aseptic food handling is important in preventing food contamination with toxigenic bacteria. The control of toxigenic microbes enhances food security and a healthy lifestyle thereby reducing morbidity and mortality, improving public health and national productivity, especially in developing countries. This is a useful tool for national development and internal stability in the 21st century.
