Food Pathology

Focus: The study of pathogens that contaminate food, causing illness, and the systems to ensure food safety.

  • Key Topics:
    • Major Pathogens: Salmonella spp., E. coli (STEC), Listeria monocytogenes, Campylobacter jejuni, and Vibrio species.
    • Outbreak Investigation: Traceback methods, whole genome sequencing for source identification, and cluster analysis.
    • Toxins and Virulence Factors: Bacterial toxins (e.g., Shiga toxin, staphylococcal enterotoxin) and their mechanisms of action.
    • Food Safety Systems: HACCP (Hazard Analysis Critical Control Point), regulatory standards, and microbiological testing of food products.
    • Emerging Threats: Antimicrobial resistance in foodborne pathogens and the impact of global food supply chains.

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