Foodborne Microbial Pathogens - Bhunia, Arun K.

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Résumé :
?Introduction to Foodborne Pathogens.- ?Biology of Bacterial Pathogens.- Host Defense against Foodborne Pathogens.- General Mechanism of Pathogenesis.- Animal and Cell Culture Models to Study Foodborne Pathogen.- Foodborne Viral Pathogens and Infective Protein.- Foodborne Parasites.- Molds and Mycotoxins.- Fish and Shellfish Toxins.- Staphylococcus aureus.- ?Bacillus cereus and Bacillus anthracis.- ?Clostridium botulinum, Clostridium perfringens, Clostridium difficile.- Listeria monocytogenes.- ?Escherichia coli.- Salmonella enterica.- Campylocbacter and Arcobacter.- Yersinia enterocolitica and Yersinia pestis.- Vibrio cholerae, Vibrio parahaemolyticus, and Vibrio vulnificus.- Shigella species.- Opportunistic and Emerging Foodborne Pathogens: Aeromonas hydrophila, Plesiomonas shigelloides, Cronobacter sakazakii, and Brucella abortus.
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Biographie:
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...

Sommaire:
?Introduction to Foodborne Pathogens.- ?Biology of Bacterial Pathogens.- Host Defense against Foodborne Pathogens.- General Mechanism of Pathogenesis.- Animal and Cell Culture Models to Study Foodborne Pathogen.- Foodborne Viral Pathogens and Infective Protein.- Foodborne Parasites.- Molds and Mycotoxins.- Fish and Shellfish Toxins.- Staphylococcus aureus.- ?Bacillus cereus and Bacillus anthracis.- ?Clostridium botulinum, Clostridium perfringens, Clostridium difficile.- Listeria monocytogenes.- ?Escherichia coli.- Salmonella enterica.- Campylocbacter and Arcobacter.- Yersinia enterocolitica and Yersinia pestis.- Vibrio cholerae, Vibrio parahaemolyticus, and Vibrio vulnificus.- Shigella species.- Opportunistic and Emerging Foodborne Pathogens: Aeromonas hydrophila, Plesiomonas shigelloides, Cronobacter sakazakii, and Brucella abortus.
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