Caister Academic Press

Foodborne Pathogens: Microbiology and Molecular Biology | Book     acinetobacter book

Publisher: Horizon Scientific Press
Editors: 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: August 2008
ISBN: 978-1-898486-52-7
Price: GB £99 or US $199

Reprinted as a paperback in 2008, original hardback text published in 2005

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.

Key Features:

  • Large Format (210mm x 276mm)
  • Comprehensive Discussions of Cutting Edge Topics
  • Expert International Authors
  • Useful Index
  • Up-To-Date


"..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." Stuart Andrews 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).

Chapter List:

Chapter 1
Molecular Approaches for Detection, Identification, and Analysis of Foodborne Pathogens
Pina M. Fratamico and Darrell O. Bayles

Chapter 2
Animal and Cell Culture Models for Foodborne Bacterial Pathogens
Arun K. Bhunia and Jennifer L. Wampler

Chapter 3
Biosensor-based Detection of Foodborne Pathogens
George P. Anderson and Chris Rowe Taitt

Chapter 4
Molecular Typing and Differentiation of Foodborne Bacterial Pathogens
Franco Pagotto, Nathalie Corneau, Chris Scherf, Peter Leopold, Clifford Clark and Jeffrey M.Farber

Chapter 5
Stress Responses of Foodborne Pathogens, with Specific Reference to the Switching-On of Such Responses
Robin J. Rowbury

Chapter 6
Viable but Nonculturable Bacteria in Food Environments
James D. Oliver

Chapter 7
Modeling Pathogen Behavior in Foods
Mark L. Tamplin

Chapter 8
Food- and Waterborne Enteric Viruses
Gary P. Richards

Chapter 9
Food-and Waterborne Protozoan Parasites
Ynes Ortega

Chapter 10
Foodborne Mycotoxins: Chemistry, Biology, Ecology, and Toxicology
Maribeth A. Cousin, Ronald T. Riley and James J. Pestka

Chapter 11
Yersinia enterocolitica
Truls Nesbakken

Chapter 12
Vibrio spp.
Mitsuaki Nishibuchi and Angelo DePaola

Chapter 13
Staphylococcus aureus
George C. Stewart

Chapter 14
Campylobacter Infections
Irving Nachamkin and Patricia Guerry

Chapter 15
Listeria monocytogenes
George C. Paoli, Arun Bhunia and Darrell O. Bayles

Chapter 16
Salmonella spp.
Helene L. Andrews and Andreas J. Bäumler

Chapter 17
Shigella spp.
Keith A. Lampel

Chapter 18
Diarrhea-inducing Escherichia coli
James L. Smith and Pina M. Fratamico

Chapter 19
Clostridium botulinum and Clostridium perfringens
John S. Novak, Michael W. Peck, Vijay K. Juneja and Eric A. Johnson

Chapter 20
Bacillus cereus
Per Einar Granum

Chapter 21
Terrorism and the Food Supply
Jeremy Sobel

Chapter 22
Look What's Coming Down the Road: Potential Foodborne Pathogens
James L. Smith and Pina M. Fratamico

How to buy this book

(EAN: 9781904455004 Subjects: [bacteriology] [virology] [microbiology] [medical microbiology] [molecular microbiology] )