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

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 one 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 two 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 will be an essential reference for microbiologists, R&D and QA staff in the food industry. 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 Content: Front matter , Pages i-iii Copyright , Page iv Contributor contact details , Pages xi-xiv 1 - Introduction to foodborne illness: public health impact, pathogens, and consumers , Pages 3-8 , J.G. Morris Jr. 2 - Populations at elevated risk of foodborne disease , Pages 9-30 , L.C. Medeiros 3 - Globalization of the food supply and the influence of economic factors on the contamination of food with pathogens , Pages 31-54 , J.C. Buzby 4 - Trends in agricultural management and land use and the risk of foodborne disease , Pages 55-74 , A.P. Manale 5 - Influence of food processing practices and technologies on consumer–pathogen interactions , Pages 75-112 , V.N. Scott, P.H. Elliott 6 - Exposure assessment for foodborne pathogens , Pages 113-139 , N. Tran, A.J. Miller, N. Rachman 7 - Using surveillance data to characterize and analyze risk factors for foodborne illness , Pages 140-180 , P. Cowen, L.-A. Jaykus, C.M. Moore, R. Morales, A. Vicari 8 - Nonspecific host defenses against foodborne pathogens , Pages 183-213 , J.M. Green-Johnson 9 - Specific immune mechanisms of defence against foodborne pathogens , Pages 214-232 , C.G.M. Gahan 10 - Enhanced susceptibility to foodborne infections and disease due to underlying illnesses and pregnancy , Pages 233-247 , J. Kobayashi 11 - Evolutionary parasitology: the development of invasion, evasion, and survival mechanisms used by bacterial, viral, protozoan, and metazoan parasites , Pages 251-270 , J. Flegr 12 - Foodborne microbe mechanisms of colonization, attachment, and invasion , Pages 271-291 , B.D. Jones 13 - Hijacking the host cell: foodborne pathogen strategies for reproduction and defense evasion , Pages 292-308 , A. Roberts, M. Wiedmann 14 - Role of viruses in foodborne disease , Pages 309-342 , J. Leon, C.L. Moe 15 - Pathogenic mechanisms of foodborne viral disease , Pages 343-392 , B.B. Goswami, M. Kulka 16 - Pathogenic mechanisms of food- and waterborne parasitic disease , Pages 393-421 , M.P.J. Craver, L.J. Knoll 17 - Dose–response relationships and foodborne disease , Pages 422-439 , M.H. Zwietering, A.H. Havelaar Index , Pages 440-456 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 one 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 two 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 will be an essential reference for microbiologists, R&D and QA staff in the food industry.

• 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

Annotation Factors which influence interactions between foodborne pathogenic agents and consumers, therefore affecting the risk of consumers catching foodborne diseases are essential knowledge for microbiologists, R & D and QA staff in the food industry. This collection reviews important issues in the relationship between consumers and foodborne bacteria, viruses and parasites. The first part presents a broad picture of aspects that increase or decrease exposure to foodborne pathogens, such as globalization of the food supply and trends in food processing. The second and third parts focus on host factors that influence foodborne disease (e.g. age, genetics and underlying illness) and characteristics of pathogenic agents that influence interaction with human hosts. CONTENTS Part 1 Factors that influence interactions between foodborne pathogens and consumers: Social and anthropologic factors; Globalization of the food supply and economic factors; Trends in agricultural management and land use; Influence of food processing practices and technologies; Exposure assessment for foodborne pathogens. Part 2 Host factors that influence foodborne disease: Nonspecific host defences against foodborne pathogens; Specific immune mechanisms of defence; Effects of age on resistance to foodborne infections; Enhanced susceptibility to foodborne infections due to illness and pregnancy; Genetics of susceptibility to foodborne diseases. Part 3 Agent factors of pathogenicity and virulence: Microbial adaptation to host defenses and environmental adversity; Mechanisms of microbial colonization; Environmental virology and foodborne disease; Pathogenic mechanisms of foodborne parasitic disease