Pathogens respond dynamically to their environment. Understanding their behaviour is critical both because of evidence of increased resistance to established sanitation and preservation techniques, and because of the increased use of minimal processing technologies which are more vulnerable to the development of resistance. Understanding pathogen behaviour summarises the wealth of recent research and its implications for the food industry.
After two introductory chapters on ways of analysing and modelling pathogens, Part one summarises current research on what determines pathogenicity, stress response, adaptation and resistance. Part two reviews the behaviour of particular pathogens, reviewing virulence, stress response and resistance mechanisms in such pathogens as Salmonella, E.coli and Campylobacter. The final part of the book assesses how pathogens react and adapt to particular stresses from heat treatment and the effects of low temperature to the use of disinfectants and sanitisers.
With its distinguished editor and international team of contributors, Understanding pathogen behaviour is a standard reference for the food industry in ensuring food safety.
- Summarises the wealth of recent research in pathogen behaviour
- Assesses implications for microbiologists and QA staff in the food industry
Those in the food industry in charge of ensuring food safety
- No. of pages:
- © Woodhead Publishing 2005
- 30th July 2005
- Woodhead Publishing
- eBook ISBN:
- Hardcover ISBN:
…an essential resource for all in the food safety industry.
…a must-have microbiology text, dealing with prevailing issues in the food safety industry worldwide., Food Processing
…a well written book containing a wealth of up-to-date information., Microbiology Today 2006
…highly recommended to food scientists and, especially, to practical workers in the food industry, who are responsible for ensuring food safety., Advances in Food Science
Mansel Griffiths is Professor of Food Science at the University of Guelph, Canada and Director of the Canadian Research Institute for Food Safety. He is well known for his work on the microbiological safety of food.