Foodborne Pathogens: Microbiology and Molecular Biology

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Pina M. Fratamico, Arun K. Bhunia, James L. Smith
Horizon Scientific Press, 2005 - Science - 453 pages
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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.
 

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Contents

Molecular Approaches for Detection Identification and Analysis of Foodborne Pathogens
1
Animal and Cell Culture Models for Foodborne Bacterial Pathogens
15
Biosensorbased Detection of Foodborne Pathogens
33
Molecular Typing and Differentiation of Foodborne Bacterial Pathogens
51
Stress Responses of Foodborne Pathogens with Specific Reference to the Switching on of Such Responses
77
Viable but Nonculturable Bacteria in Food Environments
99
Modeling Pathogen Behavior in Foods
113
Foodborne and Waterborne Enteric Viruses
121
Staphylococcus aureus
273
Campylobacter Infections
285
Listeria monocytogenes
295
Salmonella Species
327
Shigella Species
341
Diarrheainducing Escherichia coli
357
Clostridium botulinum and Clostridium perfringens
383
Bacillus cereus
409

Foodborne and Waterborne Protozoan Parasites
145
Foodborne Mycotoxins Chemistry Biology Ecology and Toxicology
163
Yersinia enterocolitica
227
Vibrio species
251
Terrorism and the Food Supply
421
Look Whats Coming Down the Road Potential Foodborne Pathogens
427
Index
447
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