Laboratory models for foodborne infections
著者
書誌事項
Laboratory models for foodborne infections
（Food microbiology series / series editor, Dongyou Liu）
CRC Press, 2017
- : hardback
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注記
Includes bibliographical references and index
内容説明・目次
内容説明
Resulting from ingestion of inappropriately prepared or stored foods containing pathogenic viruses, bacteria, fungi and parasites, foodborne infections have become a significant source of human morbidity and mortality worldwide in recent decades. This may be largely attributable to the remarkable popularity of convenient, ready-to-eat food products, the dramatic expansion of international food trades, and the continuing growth of immuno-suppressed population groups. Although anti-microbial treatments have played a crucial part in the control of foodborne infections in the past, the emergence and spread of anti-microbial resistance render the existing treatments ineffective. Additionally, our limited understanding of the molecular mechanisms of foodborne infections has thwarted our efforts in the development of efficacious vaccines for foodborne pathogens.
Given the obvious benefits of laboratory models in foodborne disease research, a great number of experiments have been conducted toward the elucidation of host-pathogen interactions in and pathogenic mechanisms of foodborne infections. Forming part of the Food Microbiology series, Laboratory Models for Foodborne Infections presents a state-of-the-art review of laboratory models that have proven valuable in deciphering the life cycle, epidemiology, immunobiology, and other key aspects of foodborne pathogens.
Written by scientists with respective expertise in foodborne pathogen research, each chapter includes a contemporary summary of a particular foodborne viral, bacterial, fungal, or parasitic infection in relation to its life cycle, epidemiology, clinical features, pathogenesis, host-pathogen interactions, and other related aspects. Besides providing a trustworthy source of information for undergraduates and postgraduates in food microbiology, Laboratory Models for Foodborne Infections offers an invaluable guide for scientists and food microbiologists with interest in exploiting laboratory models for detailed study of foodborne infections.
目次
Introductory remarks. FOODBORNE INFECTIONS DUE TO VIRUSES. Adenovirus. Astrovirus. Hepatitis E Virus. Norovirus. Rotavirus. Prion. FOODBORNE INFECTIONS DUE TO GRAM-POSITIVE BACTERIA. Bacillus. Clostridium. Enterococcus. Listeria monocytogenes. Mycobacterium. Staphylococcus. Streptococcus. FOODBORNE INFECTIONS DUE TO GRAM-NEGATIVE BACTERIA. Aeromonas. Bacteroides. Brucella. Burkholderia. Campylobacter. Cronobacter: virulence and pathogenesis. Escherichia. Helicobacter. Klebsiella: Caenorhabditis elegans as a laboratory model for Klebsiella pneumoniae infection. Proteus. Pseudomonas. Salmonella. Shigella. Vibrio: Caenorhabditis elegans as a laboratory model for Vibrio infections. Yersinia. FOODBORNE INFECTIONS DUE TO FUNGI. Alternaria. Aspergillus. Candida. Enterocytozoon bieneusi. Fusarium. Penicillium and Talaromyces. FOODBORNE INFECTIONS DUE TO PROTOZOA. Acanthamoeba. Cryptosporidium. Cystoisospora belli. Entamoeba histolytica. Giardia lamblia. Toxoplasma: animal and in vitro models on toxoplasmosis. FOODBORNE INFECTIONS DUE TO HELMINTHS. Anisakis. Clonorchis sinensis. Fasciola and fasciolosis. Haplorchis. Metagonimus. Opisthorchis viverrini. Paragonimus. Taenia. Trichinella.
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