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
Microbiologists, R&D and QA staff in the food industry
- No. of pages:
- © Woodhead Publishing 2006
- 16th October 2006
- Woodhead Publishing
- eBook ISBN:
- Hardcover ISBN:
Dr Morris Potter is the Lead Scientist for Epidemiology in the Center for Food Safety and Applied Nutrition of the United States Food and Drug Administration.