Foodborne illness remains one of the most significant public health challenges of the 21st century, affecting billions of people worldwide and causing hundreds of thousands of preventable deaths and immense economic loss. This comprehensive reference book, Foodborne Pathogens: A Comprehensive Guide, provides an authoritative and updated resource that bridges the gap between fundamental microbiology and applied food safety practice. It is designed for food scientists, clinicians, and public health professionals seeking in-depth knowledge of the microorganisms responsible for foodborne diseases.The text covers the full spectrum of foodborne hazards, including bacteria, viruses, parasites, and fungi, providing detailed profiles on their microbiology, pathogenesis, epidemiology, and clinical management. Key bacterial pathogens such as Salmonella spp., Campylobacter jejuni, and Shiga toxin-producing Escherichia coli (STEC) are analyzed, with a focus on their sophisticated virulence mechanisms, such as the Type III Secretion Systems (T3SS) in Salmonella and the potent ribosomal-inhibiting Shiga toxins in STEC. Special attention is given to Listeria monocytogenes, highlighting its unique ability to grow at refrigeration temperatures and its high case-fatality rate in vulnerable populations, including pregnant women and the immunocompromised.Beyond bacteria, the book examines the global burden of viral pathogens like Norovirus—the leading cause of foodborne gastroenteritis—and Hepatitis E, as well as parasitic threats such as Toxoplasma gondii and Cryptosporidium. It also addresses the critical issue of mycotoxins, chemically stable fungal metabolites that contaminate a significant portion of the world's food supply.A central theme of the guide is the implementation of robust food safety management systems, including HACCP-based approaches and Good Manufacturing Practices (GMP). It evaluates modern surveillance and outbreak investigation tools, emphasizing how whole-genome sequencing (WGS) has transformed the ability to link clinical cases to food sources. Furthermore, the book explores emerging threats, including antimicrobial resistance (AMR), the impact of climate change on pathogen dynamics, and the risks associated with prions and opportunistic pathogens like Cronobacter sakazakii. This second edition serves as an essential tool for those dedicated to reducing the global burden of foodborne disease through science-based prevention and control strategies.
Acheter maintenant
- Citation du texte
- Alfi Sophian (Auteur), 2026, Foodborne Pathogens. A Comprehensive Guide to Microorganisms Causing Foodborne Illness, Munich, GRIN Verlag, https://www.grin.com/document/1708713
