Foodborne bacterial infections, particularly those caused by contaminated food sources, pose significant public health challenges and result in substantial economic losses. This review aims to provide insights into recent literature on the prevalence of Campylobacter spp. in North African food supply chains and their pathogenicity. Additionally, it seeks to summarize the available information on health-related issues and the current state of antibiotic resistance. The reviewed evidence highlights a gap in our understanding of the prevalence of Campylobacter spp. in North African food supplies. Molecular characterization efforts to identify the sources of Campylobacter spp. are limited, and there are few surveys that have specifically targeted this bacterium in the food supply. While qualitative data indicates either the presence or absence of Campylobacter spp., quantitative data on the actual amounts of these bacteria in chicken meat supplies across North African countries are notably lacking. Despite frequent reports of Campylobacter spp. in animal-derived foods, the literature reviewed emphasizes the ongoing challenge that Campylobacter spp. pose to food safety and public health in North Africa.
Citation: Mohamed-Yousif Ibrahim Mohamed. Campylobacteriosis in North Africa[J]. AIMS Agriculture and Food, 2024, 9(3): 801-821. doi: 10.3934/agrfood.2024043
Foodborne bacterial infections, particularly those caused by contaminated food sources, pose significant public health challenges and result in substantial economic losses. This review aims to provide insights into recent literature on the prevalence of Campylobacter spp. in North African food supply chains and their pathogenicity. Additionally, it seeks to summarize the available information on health-related issues and the current state of antibiotic resistance. The reviewed evidence highlights a gap in our understanding of the prevalence of Campylobacter spp. in North African food supplies. Molecular characterization efforts to identify the sources of Campylobacter spp. are limited, and there are few surveys that have specifically targeted this bacterium in the food supply. While qualitative data indicates either the presence or absence of Campylobacter spp., quantitative data on the actual amounts of these bacteria in chicken meat supplies across North African countries are notably lacking. Despite frequent reports of Campylobacter spp. in animal-derived foods, the literature reviewed emphasizes the ongoing challenge that Campylobacter spp. pose to food safety and public health in North Africa.
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Figures(1) / Tables(3)
Mohamed-Yousif Ibrahim Mohamed. Campylobacteriosis in North Africa[J]. AIMS Agriculture and Food, 2024, 9(3): 801-821. doi: 10.3934/agrfood.2024043
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