Foodborne Pathogens: Microbiology and Molecular Biology
Foodborne pathogens continue to cause major public health problems worldwide. These organisms are the leading causes of illness and death in less developed countries, killing approximately 1.8 million people annually. In developed countries, foodborne pathogens are responsible for millions of cases of infectious gastrointestinal diseases each year, costing billions of dollars in medical care and lost productivity. In addition, new foodborne diseases are likely to emerge driven by factors such as pathogen evolution, changes in agricultural and food manufacturing practices, and changes to the human host status. A third problem is that there are growing concerns that terrorists could use pathogens to contaminate food and water supplies in attempts to incapacitate thousands of people and disrupt economic growth. Fuelled by these concerns, research into the genomics, molecular biology, and microbiology of the most important foodborne pathogens has escalated to unprecedented levels in recent years. Foodborne Pathogens represents a cutting edge summary of all the latest advances, providing a coherent picture of the current status of research. Opening chapters tackle topics such as pathogen detection (molecular, biosensor), molecular typing, viable but non-culturable organisms, predictive modeling, and stress responses. The next section covers groups of organisms: enteric viruses, protozoan parasites, and mycotoxins. This is followed by chapters on specific bacteria: Yersinia enterocolitica, Vibrio spp., Staphylococcus aureus, Campylobacter Infections, Listeria monocytogenes, Salmonella spp., Shigella spp., Escherichia coli, Clostridium botulinum, Clostridium perfringens and Bacillus cereus. The final chapters provide a fascinating review of the ability of pathogens to contaminate a food supply and provide an overview of emerging Foodborne pathogens. The book is essential reading for microbiologists, food scientists, and particularly anyone involved in food safety.
Comentarios de la gente - Escribir un comentario
No encontramos ningún comentario en los lugares habituales.
Molecular Approaches for Detection Identification and Analysis of Foodborne Pathogens
Animal and Cell Culture Models for Foodborne Bacterial Pathogens
Biosensorbased Detection of Foodborne Pathogens
Molecular Typing and Differentiation of Foodborne Bacterial Pathogens
Stress Responses of Foodborne Pathogens with Specific Reference to the Switching on of Such Responses
Viable but Nonculturable Bacteria in Food Environments
Modeling Pathogen Behavior in Foods
Foodborne and Waterborne Enteric Viruses
Diarrheainducing Escherichia coli
Clostridium botulinum and Clostridium perfringens
acid activity aflatoxin B1 analysis animals antibody antigen apoptosis Appl assay associated Bacillus bacterial Bacteriol biosensor botulism Campylobacter jejuni cause cells cereus Clin clinical Clostridium botulinum Clostridium perfringens contaminated Cryptosporidium culture deoxynivalenol detection developed diarrhea disease encoding enterica Enteritidis enterotoxin Environ environmental enzyme epidemiological epithelial Escherichia coli Escherichia coli O157:H7 Food Microbiol Food Prot Food Safety foodborne pathogens fumonisin B1 Fusarium genetic genome growth heat hepatitis A virus human identification Immun inactivation increased induced Infect intestinal isolated Lett levels Listeria monocytogenes maize membrane methods mice Microbiology milk molecular mycotoxins nonculturable ochratoxin organisms outbreak patients patulin phage plasmid production protein reported resistance response Salmonella samples sequence serotypes serovar Shiga toxin Shigella species spores strains stress temperature tion tolerance toxic trichothecenes Typhimurium VBNC Vibrio cholerae Vibrio parahaemolyticus Vibrio vulnificus virulence factors virulence genes viruses Yersinia enterocolitica zearalenone