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Foodborne Pathogens and Host Predilection

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Foodborne Pathogens

Part of the book series: Food Microbiology and Food Safety ((PRACT))

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Abstract

During food manufacturing, the potential exists for contamination of products with pathogenic microorganisms. While the ingestion of a bacterial pathogen will typically result in illness in a susceptible host, it is not the case for each strain within a given species. Pathogenic bacteria display various levels of host specificity: some infect a wide range of hosts, while others have strict host selectivity and are obligate pathogens. Host specificity of bacterial pathogens is determined by multiple molecular interactions between both the pathogens and their hosts. Understanding these interactions in detail will allow risk-based decisions to be made on affected foods, informed by knowledge of specific strains or pathotypes. This has the potential to avoid costly and unnecessary recalls with classical pathogens that can be proved to have a low potential for causing illness.

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Authors and Affiliations

  1. School of Applied & Biomedical Sciences, Federation University Australia, Mount Helen Campus, PO Box 663, Ballarat, VIC, 3350, Australia

    David C. Bean BSc, PhD

  2. Food Safety and Regulatory Affairs, Deibel Laboratories, 11 Harvest Lane, Long Valley, NJ, 07853, USA

    Laurie S. Post BS, MS, PhD

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  1. David C. Bean BSc, PhD
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  2. Laurie S. Post BS, MS, PhD
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Correspondence to David C. Bean BSc, PhD .

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Editors and Affiliations

  1. U. S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research, Wyndmoor, Pennsylvania, USA

    Joshua B. Gurtler

  2. University of Georgia, Center of Food Safety, Griffin, Georgia, USA

    Michael P. Doyle

  3. Kornacki Microbiology Solutions, Inc., Madison, Wisconsin, USA

    Jeffrey L. Kornacki

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Bean, D.C., Post, L.S. (2017). Foodborne Pathogens and Host Predilection. In: Gurtler, J., Doyle, M., Kornacki, J. (eds) Foodborne Pathogens. Food Microbiology and Food Safety(). Springer, Cham. https://doi.org/10.1007/978-3-319-56836-2_18

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