Foodborne Microbial Pathogens: Mechanisms and Pathogenesis by Arun Bhunia

By Arun Bhunia

Foodborne Microbial Pathogens: Mechanisms and Pathogenesis is the 1st textbook of its type, and should function a worthy source not just for foodstuff microbiology graduate or undergraduate scholars yet can be utilized as a table reference for clinical microbiologists, microbiology pros, and academicians fascinated by nutrients microbiology and nutrition defense similar examine or teaching.

The writer provides updated info on molecular and mobile mechanism of numerous significant foodborne microbial pathogens, together with opt for brokers for bioterrorism, virulence genes and their legislation within the host or the nutrition setting, pathogenicity checking out versions, scientific indicators, and prevention and regulate ideas. so one can comprehend the ailment approach, one should have definite knowing concerning the function of the immune process. therefore this publication additionally covers the host parasite interplay to a degree the place the readers could have a greater appreciation for the illness mechanism.

The booklet additionally comprises electronic and hand-drawn figures to demonstrate the pathogenic approach. The artwork used to be generated through the writer, and the illustrations uniquely reduction in greater figuring out of the mechanism of pathogenesis.

About the Author:

Arun okay. Bhunia is a Professor of Molecular nutrients Microbiology at Purdue college, West Lafayette, Indiana

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Extra info for Foodborne Microbial Pathogens: Mechanisms and Pathogenesis

Example text

Liver failure may occur in patients with underlying chronic liver disease. Children shed viruses longer than the adults. It is difficult to trace the food source because of long incubation period of the disease. HAV is active for 1 month in the environment and it is resistant to chlorine and requires 1 min exposure to 1:100 dilutions of household bleach (sodium hypochlorite). Inactivation by heating requires > 85 °C for 1 min. Immunization has been effective strategy in reducing the hepatitis cases especially in children.

Two to three weeks after infection, immune response to virus develops. Consequently, activated immune cells attack virus infected hepatocytes to eliminate the virally infected cells. As a result, hepatocytes are severely damaged manifesting characteristic viral pathogenesis. The major symptom of hepatitis is jaundice manifested by yellow discoloration of skin and the white part of the eye. In jaundice patient, the feces are pale colored and the urine becomes dark. Anorexia, vomiting, malaise, and fever are manifested in the hepatitis patients and virus particles are shed in large numbers in feces (109 particles per gram).

Young, old, pregnant, and immunocompromised (YOPI) people are susceptible to various foodborne diseases. Also, cancer patients receiving chemotherapy, people with organ transplants, and AIDS (acquired immune deficiency syndrome) patients are vulnerable to foodborne illnesses. Pathogen-free food may lead to increased susceptibility to diseases because subclinical infection may strengthen immunity. “Delhi-belly,” “Montezuma’s revenge,” or “Travelers Diarrhea” affects only travelers and not the indigenous populations.

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