Abstract
Epidemiology, Detection, and Control of Foodborne Microbial Pathogens.
Highlights
Contamination of foods can occur at any point along the food chain, while pathogenic microorganisms enter the body through the ingestion of contaminated food
A series of pathogens and diseases are emerging, driven by factors such as the change in pre- and postharvest stages of food production and manufacturing, pathogen adaptation and evolution, and changes in lifestyle, consumption habits, or host susceptibility, which modify the global exposure to foodborne pathogens
There are a number of recent advances in the epidemiology, detection, and control of foodborne agents, including the development of novel methodologies and tools for the detection of pathogens, the growing availability of genome sequences which provide unrestricted information on bacterial genetics and physiology and give clues for the control of pathogenic microorganisms, the expanding knowledge on the epidemiology of the emerging pathogens, and the extensive application of molecular genomics and postgenomics tools for deciphering the behavior of foodborne pathogens in food-related environments
Summary
A series of pathogens and diseases are emerging, driven by factors such as the change in pre- and postharvest stages of food production and manufacturing, pathogen adaptation and evolution, and changes in lifestyle, consumption habits, or host susceptibility, which modify the global exposure to foodborne pathogens. Editorial Epidemiology, Detection, and Control of Foodborne Microbial Pathogens Miguel Prieto,[1] Pierre Colin,[2] Pablo Fernández-Escámez,[3] and Avelino Alvarez-Ordóñez[4]
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