Close Encounters Of The Microbial Kind
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Close Encounters of the Microbial Kind
Microbes – can’t live with them, can’t live without them. Increasingly, we’re finding out that our microbiota (the microbes that live on us) are essential for our wellbeing – they provide us with nutrients and vitamins and play a key role in developing our immune system. On the other hand, they are responsible for a great deal of misery, as they are major causes of death and debility around the world. As well as our own microbiota turning against us, there are lots of other microbes out in the wider world that can seriously damage, or even kill, those they infect. The current pandemic of COVID-19 shows the devastating effect that an infectious disease can have – our lives have been turned upside down. If you live in a developed country, you’re not likely to get killer diseases such as ebola and cholera, but you do have a high chance of catching other infections that can have a significant impact on your wellbeing. This book focuses on those infections you’re most likely to go down with, and supplies the answers to the following questions about them: Which infectious diseases are we likely to come across? How common are they? What microbes cause them? What happens to our bodies during an infection? How are the resulting illnesses treated? How can we avoid getting them? This book covers nearly 60 infectious diseases that people living in developed countries are likely to experience at some point during their life. It also has an introductory chapter that describes, in everyday language, the basic principles of microbiology and infectious diseases. Each chapter is lavishly illustrated, has interesting, relevant inserts, and provides a list of web-accessible suggestions for further reading.
Bacterial Infection: Close Encounters at the Host Pathogen Interface
Author: Peter K. Vogt
language: en
Publisher: Springer Science & Business Media
Release Date: 2012-12-06
When it comes to bacterial disease, we are living in a state of false security. Antibiotics have indeed brought unprecedented health benefits, protection from and cure of bacterial diseases during the past 50 years. But there are ominous signs that the fortress and the defenses built on antibiotics are crumbling. They are crum bling because we wittingly or unwittingly created selective con ditions for the emergence of superior pathogens that can no longer be controlled by antibiotics. There are numerous warnings. After a long period of eclipse tuberculosis has now emerged as a serious threat unchecked by antibiotic treatment. Recent years have seen reports of cholera epidemics, of anthrax infections, of serious problems with Salmonella and even with E. coli, just to name a few. Mankind is in a race with microbial invaders. The challenge is to anticipate and respond to developments that affect the precarious balance between man and microbe. This will re quire new knowledge and it will take time for an effective appli cation of that knowledge.
Foodborne and Microorganisms
Foodborne and Microorganisms: Spoilage and Pathogens and their Control, Volume 110 in the Advances in Food and Nutrition Research series, updates on the latest developments in this evolving science. Chapters in this new release include Understanding the potential of fresh produce as vehicles of Salmonella enterica, Modeling and Optimization of Non-thermal Technologies for Animal-origin Food Decontamination, Space food production on safety and quality: Hazard Analysis and Critical Control Points (HACCP) plan and quality control methods, Inactivation of foodborne pathogens by nonthermal Technologies, Foodborne sporeforming bacteria: challenges and opportunities for their control through food production chain, and more.Additional sections focus on Spoilage microorganisms in the dairy industry, Foodborne pathogens in the pork production chain, Food spoilage fungi: main sources and controlling strategies, Advanced data analytics and 'omics' techniques to control enteric foodborne pathogens, and Prevention of foodborne virus and pathogens in fresh produce and root vegetables. - Key features of key microorganisms causing food spoilage and of relevance for food safety - Focus on intervention/ controlling strategies to avoid microbiological food safety and to ensure food safety - New insights into management tools and omics for studying foodborne microorganisms