# Potential Role of Plant Extracts and Phytochemicals Against Foodborne Pathogens
## 1 Introduction  
Foodborne diseases are caused by consumption of microbial contaminated foods, herbs and beverages as well as hazardous chemicals including heavy metals, mycotoxins, bacterial toxins as well as fermentation byproducts like biogenic amines and ethyl carbamate [1; 2; 3]. Most these foodborne diseases are caused by pathogenic bacteria, viruses and parasites and are of global public health concern [4]. Each year about 600 million people are affected by foodborne diseases worldwide andabout 420,000 people die due to these illnesses [5; 6; 7; 8]. The most common symptoms associated with pathogens-induced foodborne diseases are vomiting, abdominal pain, diarrhea, fever and chills that may progress to severe complications such as life-threatening dehydration and hemolytic uremic syndrome (HUS) [9]. The bacterial-induced foodborne diseases are caused by infections with _Salmonella, Campylobacter_ spp., _Escherichia coli_, _Shigella, Vibrio, Listeria monocytogenes_ and _Clostridium botulinum_ and _Clostridium perfringens_[4]. The commonly reported viruses are Norovirus and Hepatitis A, while the parasites involved are _Cryptosporidium_ spp, _Giardia lamblia_, _Trichinella spiralis_, _Cyclospora_ spp, _Toxoplasma_ _cnsis_ and _Entamoeba histolytica_[10; 11] The toxins produced by _Staphylococcus aureus_, _Bacillus cereus_ and _Clostridium perfringens_ also prompt this debilitating disease [12]. Recently, there is a dramatic increase in the outbreak of foodborne disease, part of which is due to the emergence of pathogens resistance against current therapies and decontamination strategies [13]. Theses pathogens use food stuff as carrier to get transferred from one host to another one [14]. The diseases caused by these pathogens are a major public health concern and globally produce a social and economic impact. The proper handling, use of cold chain and addition of chemical preservatives are currently the mainstay to ensure the preservation and safety of food materials. However, the use of synthetic preservatives is associated with a high occurrence of side-effects, thereby raising the demand for the use of natural preservatives [15; 16]. The main treatment options for foodborne diseases are systematic treatments like antidiarrheal and antietic medications, use of oral rehydration salts and the use of antibiotics [17]. However, the emergence of multi drug-resistant (MDR pathogens) is another global issue that requires the discovery of alternative antimicrobial agents [18; 19; 20]. Medicinal plants play a vital role in the treatment and prevention of various diseases and their promotion and there is growing interest in the search for new drugs from natural resources [21; 22; 23; 24; 25; 26]. People living in many developing countries in Asia and Africa are mostly dependent on traditional medicines for healing purposes due to their limited access to modern medical facilities. They also have more cases of foodborne diseases because of their poor hygiene and exposure to contaminated drinking water and food materials [27; 28]. Various studies have regularly reported the antimicrobial activities of traditional medicines from this part of the world. Medicinal plants offer a substantial opportunity as they contain various bioactive chemical constituents (phytochemicals) that can act as antimicrobial agents. Natural products are also reported to act as synergists along with many modern drugs to combat MDR pathogens [29]. Thus, the exploration of these natural antimicrobials is a hope to curtail foodborne diseases. Traditional medicines have long been used for treating diseases caused by foodborne pathogens and various studies have shown their efficacy in the management of foodborne diseases [30]. Recently, there is a greater interest in the naturally occurring preservatives due to the side-effects associated with the use of artificial preservatives in foodstuffs.