Water is vital to agriculture. It is essential that the water used for the production of fresh produce commodities be safe. Microbial pathogens are able to survive for extended periods of time in water. It is critical to understand their biology and ecology in this ecosystem in order to develop better mitigation strategies for farmers who grow these food crops. In this review the prevalence, persistence and ecology of four major foodborne pathogens, Shiga toxin-producing Escherichia coli (STEC), Salmonella, Campylobacter and closely related Arcobacter, and Listeria monocytogenes, in water are discussed. These pathogens have been linked to fresh produce outbreaks, some with devastating consequences, where, in a few cases, the contamination event has been traced to water used for crop production or post-harvest activities. In addition, antimicrobial resistance, methods improvements, including the role of genomics in aiding in the understanding of these pathogens, are discussed. Finally, global initiatives to improve our knowledge base of these pathogens around the world are touched upon.

Functional innate and acquired immune responses are required to protect the host from pathogenic bacterial infections. Modulation of host immune functions may have beneficial or deleterious effects on disease outcome. Different types of dietary fatty acids have been shown to have variable effects on bacterial clearance and disease outcome through suppression or activation of immune responses. Therefore, we have chosen to review research across experimental models and food sources on the effects of commonly consumed fatty acids on the most common food-borne pathogens, including Salmonella sp., Campylobacter sp., Shiga toxin-producing Escherichia coli, Shigella sp., Listeria monocytogenes, and Staphylococcus aureus. Altogether, the compilation of literature suggests that no single fatty acid is an answer for protection from all food-borne pathogens, and further research is necessary to determine the best approach to improve disease outcomes.

Salmonella enterica serovars are facultative intracellular pathogens that may cause serious illness in poultry and humans. Human infection by two common serovars, Salmonella enteritidis (SE) and Salmonella typhimurium (ST) usually occurs via food-borne transmission. Consumption of raw or undercooked contaminated eggs usually causes SE infection, while ST is transmitted by contaminated chicken meat. There are several reports on dietary interventions, including fatty acid modifications, probiotic or prebiotic treatment on the immune system and/or Salmonella clearance in chickens. The aim of this review is to compile the information on the role of major dietary components on chicken immune system and Salmonella clearance. This may help design better poultry nutrition to lower Salmonella infection in chickens and, therefore, reduce human salmonellosis.