Foodborne Pathogens: Microbiology and Molecular Biology.
Foodborne Pathogens: Microbiology and Molecular Biology molecular biology, scientific study of the molecular basis of life processes, including cellular respiration, excretion, and reproduction. The term molecular biology was coined in 1938 by Warren Weaver, then director of the natural sciences program at the Rockefeller Pina M. Fratamico, Arun K. Bhunia, and James L. Smith, editors
Caister Academic Press, Norwich, England, 2005 ISBN ISBN
International Standard Book Number
ISBN International Standard Book Number
ISBN n abbr (= International Standard Book Number) → ISBN m : 1-9044550-00-X Pages: 453; Price: US $299.00
Foodborne pathogens can create a considerable amount of work at state and local health departments. Between foodborne outbreaks, restaurant inspections, environmental testing, botulism botulism (bŏch`əlĭz'əm), acute poisoning resulting from ingestion of food containing toxins produced by the bacillus Clostridium botulinum. reports, customer complaints, and confirmation of isolates referred for testing, many health department resources are directed toward these pathogens and preventing illness from them. Moreover, the mass media are increasingly interested in food safety, particularly after large, multistate outbreaks caused by Escherichia coli Escherichia coli (ĕsh'ərĭk`ēə kō`lī), common bacterium that normally inhabits the intestinal tracts of humans and animals, but can cause infection in other parts of the body, especially the urinary tract. O157:H7 and Salmonella, among other pathogens, and increasing public interest in raw and unpasteurized Adj. 1. unpasteurized - not having undergone pasteurization
unpasteurised foods that are perceived as more natural or healthy. The audience for Foodborne Pathogens: Microbiology and Molecular Biology appears to be public health practitioners working on epidemiologic, environmental, and laboratory aspects of foodborne illness.
One of the book's strengths is that it attempts to include reference material on epidemiology and on the molecular and microbiologic aspects of the various pathogens. However, as the title suggests, the emphasis is on molecular and microbiologic aspects, and much of the information is extremely technical and primarily for the laboratory scientist. The book includes a range of food pathogens, from bacteria and viruses to mycotoxins. The primary omission is bovine spongiform encephalopathy bovine spongiform encephalopathy: see prion. . Chronic wasting disease Noun 1. chronic wasting disease - a wildlife disease (akin to bovine spongiform encephalitis) that affects deer and elk
animal disease - a disease that typically does not affect human beings is included briefly in a chapter on potential food pathogens, which makes the omission of bovine spongiform encephalopathy all the more striking.
In addition to separate chapters on individual pathogens or groups of pathogens, the book covers laboratory issues, including animal and cell culture models, molecular approaches for detection, and stress responses of foodborne pathogens. Other chapters are based on more sensational topics, such as bioterrorism and food, although this chapter discusses the subject in general terms. In a chapter on biosensor-based detection of foodborne pathogens, the authors conclude, not convincingly, that biosensors will soon be as widespread as glucose kits and home pregnancy tests.
Overall, the book is a good reference for health departments, especially the chapters on individual pathogens. However, the book could have used stronger editorial oversight. Books like this one, in which experts in highly specialized fields are each invited to write a chapter, will by their very nature lack an overriding point-of-view, but at the very least, the book should have had a strong introduction to put the content in context.
A large number of pathogens have emerged or been identified in the past 30 years, and a great deal of media attention is given to food-related illness. This book appears to be aimed at industrialized in·dus·tri·al·ize
v. in·dus·tri·al·ized, in·dus·tri·al·iz·ing, in·dus·tri·al·iz·es
1. To develop industry in (a country or society, for example).
2. countries, despite the perception that the food supply in these countries is safe. Because much food is imported and exported throughout the world, including to and from industrialized nations, some basic discussion of the extent of foodborne illness in different parts of the world, and the resulting risk to the overall food supply, would have helped to frame the need for the book and the resources many health departments are putting toward foodborne illness.
Sharon Baiter *
* New York City New York City: see New York, city.
New York City
City (pop., 2000: 8,008,278), southeastern New York, at the mouth of the Hudson River. The largest city in the U.S. Department of Health and Mental Hygiene mental hygiene, the science of promoting mental health and preventing mental illness through the application of psychiatry and psychology. A more commonly used term today is mental health. , New York, New York, USA
Address for correspondence: Sharon Baiter, Bureau of Communicable Disease, New York City Department of Health and Mental Hygiene, 125 Worth S, CN 22A, New York, NY 10013, USA; email: firstname.lastname@example.org