Foodborne Pathogens Virulence Factors and Host Susceptibility
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...
| Other Authors: | , , |
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| Format: | eBook |
| Language: | English |
| Published: |
Cham
Springer International Publishing
2017, 2017
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| Edition: | 1st ed. 2017 |
| Series: | Practical Approaches
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| Subjects: | |
| Online Access: | |
| Collection: | Springer eBooks 2005- - Collection details see MPG.ReNa |
Table of Contents:
- 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.