Foodborne Microbial Pathogens: Mechanisms and Pathogenesis

Undoubtedly in the past 10-20 years, impact of foodborne pathogens has been overwhelming because of high rate of fatalities, illnesses, and the fear of being exposed to incurable infective agents or toxins. Rapid growth in the centralized food production industries, aggressive agricultural practices and changes in food consumption habits are contributing factors for the emergence of increased foodborne infections by new or old pathogens resulting in several outbreaks, product recalls and economic losses. These events prompted increased research activities to understand the pathogens and their pathogenic mechanisms, and prevention and control strategies. Modern molecular tools also facilitated our understanding of the function and regulations of virulent or other accessory genes. Above all, the complete genome sequence of several important foodborne pathogens helped unravel the molecular basis of pathogenesis.Foodborne Bacterial Pathogens: Mechanisms and Pathogenisis will be a graduate level textbook focusing on up-to-date information on molecular and cellular mechanism of several major foodborne bacterial pathogens, virulence genes and their regulation in the host or the food environment, pathogenicity testing models, clinical symptoms and prevention and control strategies. In order to understand the disease process, one must have certain understanding about the role of immune system in the disease process. Thus, unlike other textbooks this book will also cover the host parasite interaction to a level where the readers would have better appreciation for the disease mechanism. For the first time a book will link foodborne illness and immunology.Traditionally, food science or food microbiology has been perceived as a applied science and thus most research programs or teaching curricula did not include topics related to molecular aspect of pathogenesis or mechanism of disease production or survival strategies in food or the host or the influence of food production or processing on pathogens behavior. It is simply because of the lack of adequate knowledge on these topics. As the knowledge base grew and the potential impact of food environment on pathogens behavior is realized, more and more food microbiology training began to emphasize the importance of the basic research and its power of solving practical problems. Therefore, to move this field forward, it is imperative for students, educators and the industry personnel alike to acquire a better understanding of the foodborne pathogens. Hopefully concerted efforts would eventually help formulate strategies that would one day resolve problems with foodborne outbreaks, infections and mortalities.

Arun K. Bhunia, B.V.Sc., Ph.D., is a professor of molecular food microbiology in the Department of Food Science at Purdue University, West Lafayette, Indiana. Prof. Bhunia received his PhD from University of Wyoming. He received his Bachelor of Veterinary Medicine degree from Bidhan Chandra Krishi Viswa Vidyalaya (currently West Bengal University of Fishery and Animal Sciences), West Bengal, India. He received his postdoctoral training from University of Arkansas, Fayetteville, AR, in 1994 and then joined Alabama A&M University as an Assistant Professor in 1995. In 1998, he joined the Department of Food Science at Purdue University. He teaches two graduate level courses: Microbial Foodborne Pathogen – this course deals with mechanism of pathogenesis of foodborne pathogens and toxins and the host immune response to infections. Microbial Techniques for Food Pathogen is a laboratory course that incorporates rapid methods employing immunoassays, genetic and biosensor tools. In addition, he co-directs a graduate level seminar course - "Gut Microbiology Journal Club. He conducts research in the area of foodborne pathogens with major emphasis on pathogen detection utilizing biosensor, cell-based sensor, immunosensor, immunoassays and genetic tools. The primary target organisms are Listeria monocytogenes, Escherichia coli, Salmonella, and Bacillus cereus. In addition, he conducts research to investigate pathogenic mechanism especially the intestinal phase of infection for Listeria monocytogenes. He is also involved in developing mammalian cell culture-based rapid assays for foodborne pathogens. His research has been funded by grants from US Department of Agriculture, National Science Foundation, and Center for Food Safety Engineering at Purdue University. To date, Prof. Bhunia has published 86 refereed and 21 proceedings articles, coauthored a text book "Fundamental Food Microbiology, 4th Edition, CRC Press, and co-edited two books (Foodborne Pathogens: Microbiology and Molecular Biology, 2005; Caister Academic Press, and The Science of Homeland Security, 2006, Purdue University Press). He has written eight book chapters, and presented over 100 presentations in national and international meetings or institutions. He is a member of American Association for the Advancement of Science, American Society for Microbiology, Institute of Food Technologists, and Society for Photo Optical Engineers, and he currently serves as editorial board member for two refereed journals; Journal of Food Protection, Journal of Food, Agriculture and Environment. In 2003, Prof. Bhunia received a prestigious Purdue Agricultural Research Award, in 2005, he was selected as University Faculty Scholar and his research team received "2006 Agriculture Team Award" from Purdue University.