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Infectious diseases are caused by the pathogenic microbial organisms. These microbes can multiply and can cause an infection, once they enter the body. Infectious diseases are transmissible, and may cause mild to life-threatening illnesses. It can be airborne, waterborne, foodborne, and soilborne. It can be spread through direct contact (human to human, animal to human). It has also been one of the leading causes of human deaths. Therefore, there is a need to have rapid diagnostic methods to prevent and control these diseases. This book titled “Diagnosis of Pathogenic Microorganisms Causing Infectious Diseases” will help the scientific community to understand the transmission dynamics of some infectious diseases of public health importance.

Traditional sourdough bread refers to spontaneous fermentation of cereals by lactic acid bacteria and yeasts, leading to natural selections of microorganisms. The metabolic activity of these microorganisms promotes the formation of organic acids, flavor development and leavening in food matrices, which most know as sourdough bread. This bread is still widely manufactured at farm level across Europe and worldwide, being highly appreciated by consumers for its distinct flavor, texture, healthy attributes and natural origin. Sourdough bread is expected to grow 6.9% annually through 2023. Once stagnant, the bread market has experienced a revival specifically through sourdough bread consumption. Consumers have been avoiding bread in the recent years due to the presence of extra ingredients such as chemical dough conditioners, preservatives and added sugar. However, the increasing popularity of fermented foods and their multiple health benefits are prompting the growthof sourdough market. This fast-growing market has been demanding a dynamic response from industries producing starter cultures to accelerate sourdough fermented bread production in increasing quantities while keeping its “made-for-you” characteristics. By bringing together top sourdough experts in Europe and beyond, this book compiles the latest knowledge in all areas of sourdough starter culture and advantages in using sourdough fermentation. Sourdough Microbiota and Starter Cultures for Industry supplies a biosciences'audience with a hands on view of the latest advances from sourdough microbiota characterization to starter culture potentials targeting industrial application, including specific techno-functional and safety improvements obtained by clean-labeling strategies. Insights on health and improved quality shed light on new shifting consumer preferences and why choosing sourdough fermentation is a great expansion opportunity in one's portfolio as thescience behind sourdough starter cultures meets improved nutrition-impact opportunities. This text teaches methods to exploit sourdough technology through the entire value chain from sourdough natural microflora through the development of novel starter cultures for producing fermented food, introducing the advantages that sourdough fermentation offers for improving the sensorial, technological and nutritional properties of breads.

This is the only book to cover toxoplasmosis of animals and humans thoroughly in one single source. Found worldwide from Alaska to Australasia, Toxoplasma gondii is the cause of one of the most common parasitic infections in humans, livestock, companion animals, and wildlife, and is included on the list of potential bioterrorism microbes. Furthermore, T. gondii has been and continues to be used extensively as a model for the cell biology of apicomplexan parasites.In the decade since the second edition of this book was published, there has been an explosion of knowledge concerning the parasite Toxoplasma gondii and toxoplasmosis. This update provides unique information on all known host types for this parasite, with an additional chapter on history, substantial updates throughout, and a detailed focus on the biology of the parasite in Chapter 2. The third edition is compiled by author JP Dubey, an authority on T. gondii who has worked with virtually all hosts of the protozoan during the last 55 years, including humans, all livestock species, wildlife, and zoo animals. The book distills the voluminous and potentially confusing scientific literature, that has grown geometrically in the 30+ years since the publication of the first edition, into a comprehensive resource for all professionals, graduate students and researchers working in this field.

Great Salt Lake is an enormous terminal lake in the western United States. It is a highly productive ecosystem, which has global significance for millions of migrating birds who rely on this critical feeding station on their journey through the American west. For the human population in the adjacent metropolitan area, this body of water provides a significant economic resource as industries, such as brine shrimp harvesting and mineral extraction, generate jobs and income for the state of Utah. In addition, the lake provides the local population with ecosystem services, especially the creation of mountain snowpack that generates water supply, and the prevention of dust that may impair air quality. As a result of climate change and water diversions for consumptive uses, terminal lakes are shrinking worldwide, and this edited volume is written in this urgent context. This is the first book ever centered on Great Salt Lake biology. Current and novel data presented here paint a comprehensive picture, building on our past understanding and adding complexity. Together, the authors explore this saline lake from the microbial diversity to the invertebrates and the birds who eat them, along a dynamic salinity gradient with unique geochemistry. Some unusual perspectives are included, including the impact of tar seeps on the lake biology and why Great Salt Lake may help us search for life on Mars. Also, we consider the role of human perceptions and our effect on the biology of the lake. The editors made an effort to involve a diversity of experts on the Great Salt Lake system, but also to include unheard voices such as scientists at state agencies or non-profit advocacy organizations. This book is a timely discussion of a terminal lake that is significant, unique, and threatened.

Traditionally, laboratory identification of parasites has relied upon various phenotypic procedures that detect their morphological, biological, and immunological features. Because these procedures tend to be time-consuming and technically demanding, molecular methods based on nucleic acid amplification technologies have been increasingly utilized

While the vast majority of our food supplies are nutritious and safe, foodborne pathogen-related illness still affects millions of people each year. Large outbreaks of foodborne diseases- such as the recent salmonella outbreak linked to various peanut butter products- continue to be reported with alarming frequency.All-Encompassing Guide to Detecti