Laboratory Models For Foodborne Infections (Hb 2017) Hardcover

Foodborne illnesses, caused by consuming improperly handled or stored food contaminated with harmful viruses, bacteria, fungi, and parasites, have become a major global health concern in recent years, leading to significant illness and death. This rise is largely due to the popularity of ready-to-eat foods, the vast increase in international food trade, and the growing number of people with weakened immune systems. While antibiotics have been important in controlling these infections, the increasing problem of antibiotic resistance is making these treatments less effective. Furthermore, our limited knowledge of how these infections work at a molecular level has hindered the development of effective vaccines against foodborne pathogens. Recognizing the usefulness of laboratory models in studying foodborne diseases, extensive research has been conducted to understand how pathogens interact with their hosts and the mechanisms by which they cause illness. "Laboratory Models for Foodborne Infections," part of the Food Microbiology series, provides a current overview of laboratory models that have been essential in understanding the lifecycle, spread, immune response, and other key characteristics of foodborne pathogens. Written by experts in foodborne pathogen research, each chapter offers an up-to-date summary of a specific foodborne viral, bacterial, fungal, or parasitic infection, covering its lifecycle, how it spreads, its clinical symptoms, how it causes disease, how it interacts with its host, and other relevant factors. This book serves as a reliable source of information for undergraduate and postgraduate students in food microbiology and as a valuable guide for scientists and food microbiologists interested in using laboratory models for in-depth studies of foodborne infections.