Undoubtedly in the past 10-20 years, impact of foodborne pathogens has been overwhelming because of high rate of fatalities, illnesses, and the fear of being exposed to incurable infective agents or toxins. Rapid growth in the centralized food production industries, aggressive agricultural practices and changes in food consumption habits are contributing factors for the emergence of increased foodborne infections by new or old pathogens resulting in several outbreaks, product recalls and economic losses. These events prompted increased research activities to understand the pathogens and their pathogenic mechanisms, and prevention and control strategies. Modern molecular tools also facilitated our understanding of the function and regulations of virulent or other accessory genes. Above all, the complete genome sequence of several important foodborne pathogens helped unravel the molecular basis of pathogenesis. Foodborne Bacterial Pathogens: Mechanisms and Pathogenisis will be a graduate level textbook focusing on up-to-date information on molecular and cellular mechanism of several major foodborne bacterial pathogens, virulence genes and their regulation in the host or the food environment, pathogenicity testing models, clinical symptoms and prevention and control strategies. In order to understand the disease process, one must have certain understanding about the role of immune system in the disease process. Thus, unlike other textbooks this book will also cover the host parasite interaction to a level where the readers would have better appreciation for the disease mechanism. For the first time a book will link foodborne illness and immunology. Traditionally, food science or food microbiology has been perceived as a applied science and thus most research programs or teaching curricula did not include topics related to molecular aspect of pathogenesis or mechanism of disease production or survival strategies in food or the host or the influence of food production or processing on pathogens behavior. It is simply because of the lack of adequate knowledge on these topics. As the knowledge base grew and the potential impact of food environment on pathogens behavior is realized, more and more food microbiology training began to emphasize the importance of the basic research and its power of solving practical problems. Therefore, to move this field forward, it is imperative for students, educators and the industry personnel alike to acquire a better understanding of the foodborne pathogens. Hopefully concerted efforts would eventually help formulate strategies that would one day resolve problems with foodborne outbreaks, infections and mortalities.

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