Foodborne Pathogens Virulence Factors and Host Susceptibility /

• Συγγραφή απο Οργανισμό/Αρχή: SpringerLink (Online service)
• Άλλοι συγγραφείς: Gurtler, Joshua B. (Επιμελητής έκδοσης), Doyle, Michael P. (Επιμελητής έκδοσης), Kornacki, Jeffrey L. (Επιμελητής έκδοσης)
• Μορφή: Ηλεκτρονική πηγή Ηλ. βιβλίο
• Γλώσσα: English
• Έκδοση: Cham : Springer International Publishing : Imprint: Springer, 2017.
• Σειρά: Food Microbiology and Food Safety
• Θέματα: Life sciences.; Medical microbiology.; Food > Biotechnology.; Public health.; Bacteriology.; Microbiology.; Life Sciences.; Food Microbiology.; Food Science.; Public Health.; Medical Microbiology.

Foodborne illnesses continue to be a major public health concern. All members of a particular bacterial genera (e.g., Salmonella, Campylobacter) or species (e.g., Listeria monocytogenes, Cronobacter sakazakii) are often treated by public health and regulatory agencies as being equally pathogenic; ho...

Πίνακας περιεχομένων:

• 1. Advantages of Virulotyping Pathogens Over Traditional Identification and Characterization Methods
• 2. Varying pathogenicity of Campylobacter jejuni isolates
• 3. Strain-specific virulence differences in Listeria monocytogenes: current perspectives in addressing an old and vexing issue
• 4. The Listeria monocytogenes triad for success: food matrix, stress response and virulence
• 5. Virulence traits in the Cronobacter genus
• 6. Factors Affecting Variation in Salmonella Virulence
• 7. Shigella: Virulence Factors and Pathogenicity
• 8. Alterations in Shiga toxin-producing E. coli colonization and virulence following dietary modulation and administration of antimicrobials
• 9. The Role of Alternative Sigma Factors in Pathogen Virulence
• 10. The Effects of Food Composition on Foodborne Illness Infectious Dose and Host Susceptibility
• 11. The Rise of Genomics and the Promise of Whole Genome Sequencing for Understanding Microbial Foodborne Pathogens
• 12. Host innate immune factors influencing enterohemorrhagic Escherichia coli pathogenicity
• 13. In Defense of the European 100 CFU of Listeria monocytogenes/g in ready-to-eat foods
• 14. Science to Support the Prevention of Listeria monocytogenes in Ready-to-Eat Foods
• 15. Foodborne Pathogens: Virulence Factors and Host Susceptibility
• 16. Infectious Dose and an Aging Population: Susceptibility of the Aged to Foodborne Pathogens
• 18. Foodborne Pathogens and host predilection
• 19. The influence of virulence factors on dose response of food-borne pathogens
• 20. Clostridium botulinum and the Most Poisonous Poison
• 21. Mitigation of foodborne illnesses by probiotics. .