Understanding pathogen behaviour: Virulence, stress response and resistance

Hardback  624 pages  ISBN 1855739534      £165.00

After two introductory chapters on ways of analysing and modelling pathogens, Part 1 summarises current research on what determines pathogenicity, stress response, adaptation and resistance. Part 2 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 will be a standard reference for the food industry in ensuring food safety.

Contents

Introduction

PART 1 UNDERSTANDING VIRULENCE, STRESS RESPONSE AND RESISTANCE MECHANISMS

Understanding the behaviour of pathogenic cells: proteome and metabolome analysis
S Vaidyanathan and R Goodacre, UMIST, UK
Introduction. Rationale behind analysing proteomes and metabolomes. Strategies for proteome analyses. Metabolome analyses. Proteomic and metabolomic fingerprinting and footprinting. Bioinformatics and in silico approaches. Applications in understanding pathogen behaviour. Future trends. References. Mechanistic modelling of pathogen stress response
Y Le Marc, J Baranyi, Institute of Food Research, UK, and T Ross, University of Tasmania, Australia
Introduction. Mathematical modelling of microbial population kinetics. Primary models. Secondary modelling: growth rate modelling. Secondary modelling: lag time models. Validation and prediction of the bacterial growth. Modelling the effects of stress. Conclusion. References.
The development of pathogenicity
C Gyles, University of Guelph, Canada
Introduction. Pathogenicity and virulence. Genetic exchange and the development of pathogenicity. The food processing environment and the evolution of pathogenicity. Predicting and controlling pathogenicity. Future trends. Sources of further information and advice. References.
Host-pathogen interactions
A Roberts and M Wiedmann, Cornell University, USA
Introduction. Host defense mechanisms and pathogen survival strategies. Pathogenic cell adhesion and invasion. Factors affecting virulence expression. Summary: blocking infection. Future trends. Sources of further information and advice. References.
Factors affecting stress response
C E R Dodd, The University of Nottingham, UK
Introduction: heterogeneity in cellular response to stress. Cellular stage of growth and bacterial resistance. Response regulators. The role of free radicals in stress responses. Summary: consequences of stress response and resistance. Sources of further information and advice. References
Cross-protective effects of bacterial stress
L Rodriguez-Romo and A Yousef, Ohio State University, USA
Introduction. Microbial stress adaptation and cross-protection. Types of microbial stress adaptation. Regulation of cross-protective responses. Stresses that induce cross-protection. Detecting and quantifying cross-protection. Anticipating cross-protection. Preventing cross-protection. Future trends. References.
Sublethal injury, pathogen virulence and adaptation
C Donnelly and D Nyachuba, University of Vermont, USA
Introduction: defining sublethal injury. Processing conditions producing sublethal injury. Impact of sublethal injury on recovery of foodborne pathogens. Consequences or potential consequences of sublethal injury on food safety. Injury and virulence. Designing preservation processes to prevent sublethal injury or maximize injury. Future trends. Sources of further information and advice. References.
Detecting sublethally-damaged cells
M Adams, University of Surrey, UK
Introduction. Resuscitation of injured cells. Detecting injury. Future trends. References.

PART 2 VIRULENCE AND STRESS RESPONSE OF MECHANISMS OF PARTICULAR PATHOGENS

Salmonella: virulence, stress response and resistance
J Maurer and M Lee, University of Georgia, USA
Introduction. Understanding the molecular basis of Salmonella virulence. The genetic regulation of Salmonella's growth, survival and virulence. Salmonella's resistance to particular types of stress. References.
E. coli: virulence, stress response and resistance
P McClure, Unilver R&D Colworth, UK
Introduction. Virulence mechanisms and pathotypes. Factors affecting virulence. Types of stress affecting pathogenic strains and response mechanisms. Summary: improving risk assessment and control in food. Future trends. Sources of further information and advice. References.
Campylobacter: stress response and resistance
S Park, University of Surrey, UK
Introduction. Campylobacters in the food supply. Stress responses in food and the environment. The pathogenesis of campylobacter infection. Future trends. Sources of further information and advice. References.
Bacillus cereus: factors affecting virulence
C Nguyen-the and V Broussolle, Institut National de la Recherche Agronomique, France
Introduction. Taxonomy of Bacillus cereus. Virulence factors of Bacillus cereus. The spores of Bacillus cereus. Ecology and epidemiology of Bacillus cereus. Future trends. References.
Staphylococcus aureus: pathogenesis and stress response
J Gustafson, New Mexico State University, and B Wilkinson, Illinois State University, USA
Introduction. Staphylococcal enterotoxins. Growth of S. aureus in the food environment. Food processing and preservation: what microbes encounter. The response of S. aureus to particular types of stress. Prevention of staphylococcal food poisoning. Future trends. Acknowledgements. References.
Vibrio species: pathogenesis and stress response
F Reen and E Boyd, University College Cork, Ireland
Introduction. Quorum sensing in Vibrio species. Biofilm formation and surface adhesion. Stress response mechanisms. Risk assessment in food. Future trends. Sources of further information and advice. Acknowledgements. References.

PART 3 PATHOGEN RESISTANCE AND ADAPTATION TO PARTICULAR STRESSES

Understanding pathogen survival and resistance in the food chain
S Brul, University of Amsterdam, and J Wells, Institute for Food Research, UK, and Joerg Ueckert, Unilever R&D Vlaardingen, The Netherlands
Introduction. Stresses encountered in animal hosts. Food preservation strategies. Microbial stress responses to food preservation regimes. Genomics-based detection in the food chain. Future trends. Sources of further information and advice. Acknowledgements. References.
Pathogen resistance and adaptation to heat stress
V Juneja and J Novak, United States Department of Agriculture, USA
Introduction. Predicting pathogen resistance. Factors influencing the development of resistance. Targets of heat damage. Strategies to counter pathogen resistance. Future trends. Sources of further information and advice. References.
Pathogen resistance and adaptation to emerging technologies
G Gould, University of Leeds, UK
Introduction. Ionising irradiation. High pressure processing. High voltage pulsed electric fields. Conclusions. Sources of further information and advice. References
Pathogen resistance and adaptation to natural antimicrobials
P Davidson, T Taylor and L Santiago, University of Tennessee, USA
Introduction. Types of natural antimicrobials by source. Potential resistance responses by pathogens to natural antimicrobials. Factors influencing development of resistance. Predicting pathogen resistance. Strategies for overcoming resistance. Sources of further information and advice. References.
Pathogen resistance and adaptation to disinfectants and sanitisers
A van Asselt and M te Giffel, The Netherlands Institute for Dairy Research, The Netherlands
Introduction. Types of disinfectant and their mode of action Strategies for optimising cleaning and disinfection Types of pathogen response to disinfectants. Predicting microbial resistance to disinfectants. Future trends. Sources of further information and advice. References.
Pathogen resistance and adaptation to low temperature
Dr J P Sutherland, London Metropolitan University, UK
Introduction. Effect of temperature on microbial growth. Effect of low temperature on the structure, physiology and metabolism of bacterial cells. Pathogenicity in relation to low temperature. Conclusion. Future trends. Sources of further information and advice. References.

PART 4 APPENDIX

Clostridium
M W Peck, Institute of Food Research, UK
Introduction. Taxonomy and properties of the Clostridium botulinum group. Characterisation and types of botulism. Epidemiology of foodborne botulism. Incidence of clostridium botulinum in the environment and in foods. Factors influencing growth, survival and neurotoxin formation. Conclusion and future trends. Acknowledgments. References.
Quorum sensing
M Griffiths, University of Guelph, Canada
Introduction. Gram negative bacteria. The definition of a signal molecule. Quorum sensing in Gram negative foodborne pathogens. Other Gram negative bacteria of significance in food. Gram positive bacteria. L. monocytogenes. Alternative QS systems. Quorum sensing and host cells. Strategies to interfere with quorum sensing. Halogenated furanones. Quorum sensing and food microbiology. References.
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