Woodhead Publishing Food Consumption and Disease Risk: Consumer-pathogen Interactions (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Product Description This book reviews important issues in the relationship between consumers and foodborne bacteria, viruses and parasites. Part one presents a broad picture of aspects that increase or decrease exposure to foodborne pathogens, such as globalisation of the food supply and trends in food processing. Parts two and three focus on host factors that influence foodborne disease and characteristics of pathogenic agents that influence interaction with human hosts. Key Features: considers factors that increase the risk of exposure to foodborne hazards; examines the human factors that influence disease; distinguished editor and international team of contributors. Contents: Part 1 Factors that influence interactions between foodborne pathogenic agents and consumers: Introduction to foodborne illness: public health impact, pathogens and consumers; Populations at elevated risk of foodborne disease; Globalisation of the food supply and the influence of economic factors on the contamination of food with pathogens; Trends in agricultural management and land use and the risk of foodborne disease; Influence of food processing practices and technologies on consumer-pathogen interactions; Exposure assessment for foodborne pathogens; Using surveillance data to characterize and analyze risk factors for foodborne illness. Part 2 Human host factors that influence foodborne disease: Nonspecific host defences against foodborne pathogens; Specific immune mechanisms of defence against foodborne pathogens; Enhanced susceptibility to foodborne infections and disease due to underlying illnesses and pregnancy. Part 3 Agent factors of pathogenicity and virulence that influence foodborne disease: Evolutionary parasitology: the development of invasion, evasion and survival mechanisms used by bacterial, viral, protozoan and metazoan parasites; Foodborne microbes mechanisms of colonization, attachment and invasion; Hijacking the host cell: foodborne pathogens strategies for reproduction and defence evasion; Role of viruses in foodborne disease; Pathogenic mechanisms of foodborne viral disease; Pathogenic mechanisms of food and waterborne parasitic disease; Dose-response relationships and foodborne disease. From the Back Cover The public health impact of foodborne disease in both the developed and developing world is high. Foodborne illness is a major cause of disease and some infections can be fatal. With the rise of globalisation, trends towards minimal processing, and changes in food consumption patterns, the food industry, food safety agencies, and public health officials must coordinate their activities to monitor the interactions between foodborne pathogens and food consumers. This important collection reviews vital issues in the relationship between consumers and foodborne bacteria, viruses and parasites, and surveys how interactions between microorganisms and their human hosts influence foodborne disease. Part 1 considers factors which increase the risk of exposure to foodborne hazards, exploring issues such as the demographics of our changing population and trends in agricultural management. Part 2 examines human host factors which influence foodborne disease. It includes chapters on non-specific host defences, immunity to foodborne pathogens and heightened susceptibility to foodborne disease due to underlying illness or pregnancy. The final part of the book reviews the mechanisms used by numerous pathogenic agents to invade, evade, colonise and reproduce in the human host. Quantitative microbiological risk assessment (QMRA), essential for the protection of public health, is also covered. With its distinguished editor and international team of contributors, Food consumption and disease risk: consumer-pathogen interactions is an essential reference for microbiologists, R&D and QA staff in the food industry. About the Author Dr Morris Potter is the Lead Scientist for Epidemiology in the Center for Food Safety