Foodborne Pathogens

Virulence Factors and Host Susceptibility

Inbunden, Engelska, 2017

Av Joshua B. Gurtler, Michael P. Doyle, Jeffrey L. Kornacki

2 889 kr

Beställningsvara. Skickas inom 7-10 vardagar

Fri frakt för medlemmar vid köp för minst 249 kr.

Readers of this book will come away with a better understanding of foodborne bacterial pathogen virulence factors and pathogenicity, and host factors that predict the severity of disease in humans.

Produktinformation

Utgivningsdatum2017-06-28
Mått155 x 235 x 39 mm
Vikt1 264 g
FormatInbunden
SpråkEngelska
SerieFood Microbiology and Food Safety
Antal sidor652
FörlagSpringer International Publishing AG
ISBN9783319568348

Tillhör följande kategorier

Tillverkningsteknik inom Naturvetenskap och teknik
Samhällsmedicin och preventiv medicin inom Medicin
Biologi inom Naturvetenskap och teknik
Patologi inom Medicin

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.