Foodborne Microbial Pathogens: Mechanisms and Pathogenesis

Foodborne Microbial Pathogens: Mechanisms and Pathogenesis

by Arun Bhunia


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Product Details

ISBN-13: 9781441925626
Publisher: Springer New York
Publication date: 11/25/2010
Series: Food Science Text Series
Edition description: 2008
Pages: 276
Product dimensions: 7.01(w) x 10.00(h) x 0.02(d)

About the Author

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; Foodborne Microbial Pathogens), edited four books, and delivered over 120 talks in national and international venues. He teaches both graduate and under graduate level courses on foodborne pathogens and mechanism of pathogenesis, microbial detection techniques, and food safety and public health. He is awarded four patents. He is serving as editor or editorial board member for several journals. He is an active member of Institute of Food Technology (IFT), International Association for Food Protection (IAFP), and American Society for Microbiology (ASM), and the USDA National Advisory Committee on Microbiological Criteria for Foods (NACMCF; 2013-2017). He has received Purdue Agriculture Research Award (2003), Purdue Faculty Scholar (2005), Purdue Team Award (2006), IFT R&D Award (2009), Outstanding Graduate Educator Award from the Department of Food Science (2010, 2011) and the College of Agriculture (2013) at Purdue University, High-End Foreign Experts Recruitment Program (China) fellowship (2014-2016), Fulbright Specialist Roster (2016-2021), and (IAFP) Maurice Weber Laboratorian Award (2017).

Table of Contents

Preface, second edition, 2017

Preface, First edition, 2008

Chapter 1: Introduction to Foodborne Pathogens

Chapter 2: Biology of Bacterial Pathogens

Chapter 3: Host Defense against Foodborne Pathogens

Chapter 4: General Mechanism of Pathogenesis

Chapter 5: Animal and Cell Culture Models to Study Foodborne Pathogen

Chapter 6: Foodborne Viral Pathogens and Infective Protein

Chapter 7: Foodborne Parasites

Chapter 8: Molds and Mycotoxins

Chapter 9: Fish and Shellfish Toxins

Chapter 10: Staphylococcus aureus

Chapter 11: Bacillus cereus and Bacillus anthracis

Chapter 12: Clostridium botulinum, Clostridium perfringens, Clostridium difficile

Chapter 13: Listeria monocytogenes

Chapter 14: Escherichia coli

Chapter 15: Salmonella enterica

Chapter 16: Campylocbacter and Arcobacter
Chapter 17: Yersinia enterocolitica and Yersinia pestis

Chapter 18: Vibrio cholerae, Vibrio parahaemolyticus, and Vibrio vulnificus
Chapter 19: Shigella species

Chapter 20: Opportunistic and Emerging Foodborne Pathogens: Aeromonas hydrophila, Plesiomonas shigelloides, Cronobacter sakazakii, and Brucella abortus

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