Foodborne Pathogens: Virulence Factors and Host Susceptibility pdf

Michael Patrick Doyle is an emeritus professor of microbiology, microbiologist, and author. He is an emeritus Regents Professor of Food Microbiology at the University of Georgia's College of Agricultural and Environmental Sciences and the former director of the college's Center for Food Safety, where he researched foodborne bacterial pathogens. He developed patents to several food safety interventions, including one used as a meat wash. Doyle graduated from the University of Wisconsin-Madison with a B.S. degree in Bacteriology (1973), followed by an M.S. (1975) and Ph.D. (1977) in Food Microbiology under the direction of UW professor and adviser Dr. Elmer Marth.
Doyle is a member of the American Academy of Microbiology; the American Association for the Advancement of Science; the American Society for Microbiology; the International Association for Food Protection; the Institute of Medicine of the National Academies; the National Academy of Inventors;Phi Kappa Phi; Sigma Xi; and Gamma Sigma Delta.

Foodborne Pathogens: Virulence Factors and Host Susceptibility pdf by Michael Patrick Doyle

Foodborne illnesses continue to be a major public health concern. All members of a particular bacterial genera (e.g., Salmonella, Campylobacter) or species (e.g., Listeria monocytogenes, Cronobacter sakazakii) are often treated by public health and regulatory agencies as being equally pathogenic; however, this is not necessarily true and is an overly conservative approach to ensuring the safety of foods. Even within species, virulence factors vary to the point that some isolates may be highly virulent, whereas others may rarely, if ever, cause disease in humans. Hence, many food safety scientists have concluded that a more appropriate characterization of bacterial isolates for public health purposes could be by virotyping, i.e., typing food-associated bacteria on the basis of their virulence factors. The book is divided into two sections. Section I, “Foodborne Pathogens and Virulence Factors,” hones in on specific virulence factors of foodborne pathogens and the role they play in regulatory requirements, recalls, and foodborne illness. The oft-held paradigm that all pathogenic strains are equally virulent is untrue. Thus, we will examine variability in virulence between strains such as Listeria, Salmonella, Campylobacter, Cronobacter, etc. This section also examines known factors capable of inducing greater virulence in foodborne pathogens. Section II, “Foodborne Pathogens, Host Susceptibility, and Infectious Dose” , covers the ability of a pathogen to invade a human host based on numerous extraneous factors relative to the host and the environment. Some of these factors include host age, immune status, genetic makeup, infectious dose, food composition and probiotics. Readers of this book will come away with a better understanding of foodborne bacterial pathogen virulence factors and pathogenicity, and host factors that predict the severity of disease in humans.