Foodborne and Waterborne Bacterial Pathogens

Foodborne and waterborne pathogens continue to be a major cause of mortality in developing countries and also cause significant morbidity in developed nations. Important pathogens include species or strains of Salmonella, Vibrio, Shigella, Escherichia coli, Yersinia, Staphylococcus, and Campylobacter. Understanding the molecular basis of pathogenesis, its evolution, and spread is critical to the development of new strategies for disease prevention and control. The application of genomic and other 'omics' technologies in recent years has led to a deluge of information in this area, making it difficult for the busy researcher to keep abreast of developments. This timely book captures the essence of the latest developments to provide a timely overview of the field. Written by leading bacteriologists, the book covers all the important bacteria and review topics, such as pathogenic properties, population genetics, virulence genes, evolution, drug resistance, epidemiology, detection, identification, and control strategies. Other topics include the molecular basis for enhanced transmissibility of waterborne pathogens, their mode of survival in the environment, and the evolution of new species with increased fitness both as pathogens and environmental organisms. The book will be essential reading for microbiologists working with these and related pathogens.