This book primarily covers the general description of foodborne pathogens and their mechanisms of pathogenesis, control and prevention, and detection strategies, with easy-to-comprehend illustrations. The book is an essential resource for food microbiology graduate or undergraduate students, microbiology professionals, and academicians involved in food microbiology, food safety, and food defense-related research or teaching. This new edition covers the significant progress that has been made since 2008 in understanding the pathogenic mechanism of some common foodborne pathogens, and the host-pathogen interaction. Foodborne and food-associated zoonotic pathogens, responsible for high rates of mortality and morbidity, are discussed in detail. Chapters on foodborne viruses, parasites, molds and mycotoxins, and fish and shellfish are expanded. Additionally, chapters on opportunistic and emerging foodborne pathogens including Nipah virus, Ebola virus, Aeromonas hydrophila, Brucella abortus, Clostridium difficile, Cronobacter sakazakii, and Plesiomonas shigelloides have been added. The second edition contains more line drawings, color photographs, and hand-drawn illustrations.

Autorentext

Prof. Arun K. Bhunia received his bachelor of veterinary medicine degree (BVSc) from West Bengal University of Fishery and Animal Sciences (West Bengal, Kolkata India), PhD from University of Wyoming (USA), and postdoctoral training from University of Arkansas (USA). Currently, he is a professor of food microbiology at Purdue University (USA) and the Chair of Microbiology Training Group of Purdue University interdisciplinary Life Sciences program (PULSe). He is also affiliated with the Department of Comparative Pathobiology, and Center for Food Safety and Engineering. His expertise is in the area of microbial pathogenesis, microbial food safety, foodborne pathogen detection, and probiotic vaccine. To date, he has coauthored more than 166 peer-reviewed research publications, 2 textbooks (Fundamental Food Microbiology; Foodborne Microbial Pathogens), edited four books, and delivered over 120 talks in national and international venues. He teaches both graduate and under graduate level courses on foodborne pathogens and mechanism of pathogenesis, microbial detection techniques, and food safety and public health. He is awarded four patents. He is serving as editor or editorial board member for several journals. He is an active member of Institute of Food Technology (IFT), International Association for Food Protection (IAFP), and American Society for Microbiology (ASM), and the USDA National Advisory Committee on Microbiological Criteria for Foods (NACMCF; 2013-2017). He has received Purdue Agriculture Research Award (2003), Purdue Faculty Scholar (2005), Purdue Team Award (2006), IFT R&D Award (2009), Outstanding Graduate Educator Award from the Department of Food Science (2010, 2011) and the College of Agriculture (2013) at Purdue University, High-End Foreign Experts Recruitment Program (China) fellowship (2014-2016), Fulbright Specialist Roster (2016-2021), and (IAFP) Maurice Weber Laboratorian Award (2017).

Inhalt

Preface, second edition, 2017 Preface, First edition, 2008 Chapter 1: Introduction to Foodborne Pathogens Chapter 2: Biology of Bacterial Pathogens Chapter 3: Host Defense against Foodborne Pathogens Chapter 4: General Mechanism of Pathogenesis Chapter 5: Animal and Cell Culture Models to Study Foodborne Pathogen Chapter 6: Foodborne Viral Pathogens and Infective Protein Chapter 7: Foodborne Parasites Chapter 8: Molds and Mycotoxins Chapter 9: Fish and Shellfish Toxins Chapter 10: Staphylococcus aureus Chapter 11: Bacillus cereus and Bacillus anthracis Chapter 12: Clostridium botulinum, Clostridium perfringens, Clostridium difficile Chapter 13: Listeria monocytogenes Chapter 14: Escherichia coli Chapter 15: Salmonella enterica Chapter 16: Campylocbacter and ArcobacterChapter 17: Yersinia enterocolitica and Yersinia pestis Chapter 18: Vibrio cholerae, Vibrio parahaemolyticus, and Vibrio vulnificusChapter 19: Shigella species Chapter 20: Opportunistic and Emerging Foodborne Pathogens: Aeromonas hydrophila, Plesiomonas shigelloides, Cronobacter sakazakii, and Brucella abortus