Foodborne Pathogens: Microbiology and Molecular BiologyPublisher: Caister Academic Press
Edited by: Pina M. Fratamico1, Arun K. Bhunia2, and James L. Smith1
1USDA - ARS - ERRC, Wyndmoor, PA 19038 USA and 2Purdue University, West Lafayette, IN 47907-5443, USA
Pages: x + 454
Publication date: September 2005
Price: GB £199 or US $349Buy book
Publication date: August 2008
Price: GB £159 or US $319Buy book
Publication date: September 2005
Price: US $349Buy ebook
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.
Written by leaders in the field, this book represents a cutting edge summary of all the latest advances, providing the first coherent picture of the current status. 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 all microbiologists and food scientists and of particular interest to anyone involved in food safety.
"..state of the art knowledge and food for thought!" from FEMS Immunology and Medical Microbiology (2006)
"..well written and provide(s) an excellent and quite detailed introduction ..." from Clin. Inf. Dis. (2006) 42: 1217-1218.
"... essential for all microbiologists and food scientists with an interest in food safety." from Microbiology Today (2006)
"This book is a must for food microbiologists, and it is highly recommended for food scientists as well as molecular biologists especially any who are interested in bacterial pathogenesis." from Australian J. Med. Sci. (2006) 27: 94
"This book is highly recommended." from >Australian J. Med. Sci. (2006) 27: 94.
"This book is essential reading for all microbiologists and food scientists." from CAB Abstracts (2006)
"The book will assist microbiologists, physicians and public health officials, but researchers from other areas as well, in enhancing their understanding of the complex facets of food-borne infectious diseases." from The Biochemist (September 2006).
(EAN: 9781904455004 9781913652401 Subjects: [bacteriology] [virology] [microbiology] [medical microbiology] [molecular microbiology] )