Prevention and Control of Human Infections: An Implication in Food Safety.

is a foodborne zoonotic pathogen causing diarrhoeal disease to humans after consuming contaminated water, animal, and plant products. The bacterium is the third leading cause of human death among diarrhoeal diseases worldwide. Therefore, human salmonellosis is of public health concern demanding integrated interventions against the causative agent, The prevention of salmonellosis in humans is intricate due to several factors, including an immune-stable individual infected with continuing to shed live bacteria without showing any clinical signs. Similarly, the asymptomatic animals are the source of salmonellosis in humans after consuming contaminated food products. Furthermore, the contaminated products of plant and animal origin are a menace in food industries due to biofilms, which enhance colonization, persistence, and survival of bacteria on equipment. The contaminated food products resulting from bacteria on equipment offset the economic competition of food industries and partner institutions in international business. The most worldwide prevalent broad-range serovars affecting humans are S Typhimurium and Enteritidis, and poultry products, among others, are the primary source of infection. The broader range of serovars creates concern over multiple strategies for preventing and controlling contamination in foods to enhance food safety for humans. Among the strategies for preventing and controlling spread in animal and plant products include biosecurity measures, isolation and quarantine, epidemiological surveillance, farming systems, herbs and spices, and vaccination. Other measures are the application of phages, probiotics, prebiotics, and nanoparticles reduced and capped with antimicrobial agents. Therefore, -free products, such as beef, pork, poultry meat, eggs, milk, and plant foods, such as vegetables and fruits, will prevent humans from infection. This review explains infection in humans caused by consuming contaminated foods and the interventions against contamination in foods to enhance food safety and quality for humans.