Foodborne Microbial Pathogens

Prof. Arun K. Bhunia received his bachelor of veterinary medicine degree (BVSc) from West Bengal University of Fishery and Animal Sciences (West Bengal, Kolkata India), PhD from University of Wyoming (USA), and postdoctoral training from University of Arkansas (USA). Currently, he is a professor of food microbiology at Purdue University (USA) and the Chair of Microbiology Training Group of Purdue University interdisciplinary Life Sciences program (PULSe). He is also affiliated with the Department of Comparative Pathobiology, and Center for Food Safety and Engineering. His expertise is in the area of microbial pathogenesis, microbial food safety, foodborne pathogen detection, and probiotic vaccine. To date, he has coauthored more than 166 peer-reviewed research publications, 2 textbooks (Fundamental Food Microbiology; Foodborne Microbial Pathogens), edited four books, and delivered over 120 talks in national and international venues. He teaches both graduate and under graduate levelcourses on foodborne pathogens and mechanism of pathogenesis, microbial detection techniques, and food safety and public health. He is awarded four patents. He is serving as editor or editorial board member for several journals. He is an active member of Institute of Food Technology (IFT), International Association for Food Protection (IAFP), and American Society for Microbiology (ASM), and the USDA National Advisory Committee on Microbiological Criteria for Foods (NACMCF; 2013-2017). He has received Purdue Agriculture Research Award (2003), Purdue Faculty Scholar (2005), Purdue Team Award (2006), IFT R&D Award (2009), Outstanding Graduate Educator Award from the Department of Food Science (2010, 2011) and the College of Agriculture (2013) at Purdue University, High-End Foreign Experts Recruitment Program (China) fellowship (2014-2016), Fulbright Specialist Roster (2016-2021), and (IAFP) Maurice Weber Laboratorian Award (2017).

 Introduction to Foodborne Pathogens.-  Biology of Bacterial Pathogens.- Host Defense against Foodborne Pathogens.- General Mechanism of Pathogenesis.- Animal and Cell Culture Models to Study Foodborne Pathogen.- Foodborne Viral Pathogens and Infective Protein.- Foodborne Parasites.- Molds and Mycotoxins.- Fish and Shellfish Toxins.- Staphylococcus aureus.-  Bacillus cereus and Bacillus anthracis.-  Clostridium botulinum, Clostridium perfringens, Clostridium difficile.- Listeria monocytogenes.-  Escherichia coli.- Salmonella enterica.- Campylocbacter and Arcobacter.- Yersinia enterocolitica and Yersinia pestis.- Vibrio cholerae, Vibrio parahaemolyticus, and Vibrio vulnificus.- Shigella species.- Opportunistic and Emerging Foodborne Pathogens: Aeromonas hydrophila, Plesiomonas shigelloides, Cronobacter sakazakii, and Brucella abortus.