Vet World Vol.15 September-2022 Article-7
Review Article
Veterinary World, 15(9): 2172-2179
https://doi.org/10.14202/vetworld.2022.2172-2179
A review: Virulence factors of Klebsiella pneumonia as emerging infection on the food chain
2. Department of Veterinary Public Health, Faculty of Veterinary Medicine, Universitas Airlangga, Surabaya, East Java, Indonesia.
3. Department of Veterinary Microbiology, Faculty of Veterinary Medicine, Universitas Airlangga, Surabaya, East Java, Indonesia.
Background and Aim: Health problems can be caused by consuming foods that have been processed in unsanitary conditions; hence, the study of the impact of contamination on food and its prevention has become critical. The disease caused by Klebsiella pneumoniae in food is increasing significantly every year across the world. The main factors that are essential for the virulence of K. pneumoniae are lipopolysaccharide and polysaccharide capsules. Furthermore, K. pneumoniae is capable of forming biofilms. Capsule polysaccharides, fimbriae types 1 and 3, are crucial virulence factors contributing to biofilm formation in K. pneumoniae. The food contamination by K. pneumoniae may not directly pose a public health risk; however, the presence of K. pneumoniae refers to unhygienic practices in food handling. This article aims to demonstrate that K. pneumoniae should be considered as a potential pathogen that spreads through the food chain and that necessary precautions should be taken in the future.
Keywords: biofilm, food chain, Klebsiella pneumonia, public health, virulence.
How to cite this article: Riwu KHP, Effendi MH, Rantam FA, Khairullah AR, and Widodo A (2022) A review: Virulence factors of Klebsiella pneumonia as emerging infection on the food chain, Veterinary World, 15(9): 2172–2179.
Received: 28-04-2022 Accepted: 27-07-2022 Published online: 12-09-2022
Corresponding author: Mustofa Helmi Effendi E-mail: mustofa-h-e@fkh.unair.ac.id
DOI: 10.14202/vetworld.2022.2172-2179
Copyright: Riwu KHP, et al. This article is an open access article distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. The Creative Commons Public Domain Dedication waiver (http:// creativecommons.org/publicdomain/zero/1.0/) applies to the data made available in this article, unless otherwise stated.