Clearly linked to consumption of foods, beverages, and drinking
water that contain pathogenic microbes, toxins, or other toxic
agents, foodborne diseases have undergone a remarkable change of
fortune in recent decades, from once rare and insignificant
malaises to headline-grabbing and deadly outbreaks. Unquestionably,
several factors have combined to make this happen. These include a
prevailing demand for the convenience of ready-to-eat or
heat-and-eat manufactured food products that allow ready entry and
survival of some robust, temperature-insensitive microorganisms; a
drastic reduction in the costs of air, sea, and road transportation
that has taken some pathogenic microorganisms to where they were
absent previously; an expanding world population that has stretched
the boundary of human activity; and an ageing population whose
weakened immune functions provide a fertile ground for
opportunistic pathogens to invade and thrive. Given the diversity
of causative agents (ranging from viruses, bacteria, yeasts,
filamentous fungi, protozoa, helminthes, toxins, to toxic agents),
and the ingenuity of pathogenic microbes to evolve through genetic
reassortment, horizontal gene transfer, and/or random genetic
mutation, it has become an enormous challenge to understand how
foodborne agents are able to evade host immune defenses and induce
diseases, and also to develop and apply innovative approaches for
improved diagnosis, treatment, and prevention of foodborne
diseases. Handbook of Foodborne Diseases summarizes the latest
findings on more than 100 foodborne diseases and their causative
agents. With contributions from international experts on foodborne
pathogens, toxins, and toxic agents research, this volume provides
state-of-the-art overviews on foodborne diseases in relation to
their etiology, biology, epidemiology, clinical presentation,
pathogenesis, diagnosis, treatment, and prevention. Apart from
offering a comprehensive textbook for undergraduate and
postgraduate students in food, medical, and veterinary
microbiology, this volume constitutes a valuable reference on
foodborne diseases for medical professionals and health
authorities, and forms an informative educational resource for the
general public.
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