Food Associated Pathogens PDF

Preface

Food borne diseases associated with microbial pathogens account for a signifi cant share of human illnesses. Changes in both, lifestyle and eating habits increase the chances of transmission of pathogenic microorganisms in foods. Examples, of this are the consumption of raw foods, which increases the risk of food borne infections and intoxications, and refrigerated ready-to-eat foods, as some food borne pathogens are capable of being active even at refrigeration temperatures. Extending shelf life of many food items is not always safe for consumers. In addition, personal hygiene standard of food workers has worsened, leading to enhanced food borne illnesses. Food safety education needs to be reintroduced, even at the primary level. The number of people susceptible to food borne disease has increased, especially among the population over 65 years of age. Thus, food microbiologists working with food-associated pathogens need to be familiar with the type of microorganisms associated with a food product in its natural state to be able to predict the general types of microorganisms expected in a particular food product. Food microbiologists must also be familiar with the incubation periods and clinical symptoms of different food borne diseases. The effective prevention of food borne diseases requires cooperation and open-mindedness among different authorities and professionals, e.g., physicians, medical offi cers, veterinarians, public health offi cers, food producers, national surveillance institutes, scientists, and government departments.

Future food safety should be an important factor in trade, and countries with the best food safety will gain market share. Change is the way of life, and new pathogens will emerge and old pathogens will reemerge in response to these changes; therefore, food microbiologists never will be short of work.

Food Associated Pathogens examines pathogenic bacteria, viruses, protozoan parasites, moulds, and mycotoxins in food, discusses foodassociated antimicrobial resistance and lessons learned from actual food borne outbreaks, and explores the clinical aspects of food borne diseases. The book is intended for postgraduate students, physicians, veterinarians, scientists, technologists, and inspectors in public health-related fi elds who regularly contend with the issues related to food microbiology, food borne infections and intoxications, and food safety. The chapters in the book are entirely the work of the authors, who had freedom to write the text as they wanted, but were urged, to divide the chapter into four main parts: The Microorganism, The Patient, The Risk Food and its Control and Prevention. Pathogens are presented in an alphabetical order.