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...

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Bibliographic Details
Other Authors: Gurtler, Joshua B. (Editor), Doyle, Michael P. (Editor), Kornacki, Jeffrey L. (Editor)
Format: eBook
Published: Cham Springer International Publishing 2017, 2017
Edition:1st ed. 2017
Series:Practical Approaches
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.