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Doyle, Michael P.

Foodborne Pathogens

Doyle, Michael P. - Foodborne Pathogens, ebook

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ISBN: 9783319568362
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Table of contents

Part I. Foodborne Pathogens and Virulence Factors

1. Advantages of Virulotyping Pathogens Over Traditional Identification and Characterization Methods
Joshua B. Gurtler, Michael P. Doyle, Jeffrey L. Kornacki, Pina M. Fratamico, Andrew G. Gehring, George C. Paoli

2. Varying Pathogenicity of Campylobacter jejuni Isolates
Omar A. Oyarzabal, Steffen Backert

3. Strain-Specific Virulence Differences in Listeria monocytogenes: Current Perspectives in Addressing an Old and Vexing Issue
Sophia Kathariou, Peter Evans, Vikrant Dutta

4. The Listeria monocytogenes Triad for Success: Food Matrix, Stress Response and Virulence
Maria Leonor Faleiro

5. Virulence Traits in the Cronobacter Genus
F. S. Almajed, S. Forsythe

6. Factors Affecting Variation in Salmonella Virulence
John J. Maurer

7.
Shigella: Virulence Factors and Pathogenicity
Kimberly A. Bliven, Keith A. Lampel

8. Alterations in Shiga Toxin-Producing E. coli Colonization and Virulence Following Dietary Modulation and Administration of Antimicrobials
Cheleste M. Thorpe

9. The Role of Alternative Sigma Factors in Pathogen Virulence
Mark Roberts, Gary Rowley, Jan Kormanec, Maria Elisabeth Johanna Zalm

10. The Effects of Environmental Conditions and External Treatments on Virulence of Foodborne Pathogens
Kumar Venkitanarayanan, Abhinav Upadhyay, Meera Surendran Nair, Indu Upadhyaya

11. The Rise of Genomics and the Promise of Whole Genome Sequencing for Understanding Microbial Foodborne Pathogens
Eric W. Brown, Narjol Gonzalez-Escalona, Robert Stones, Ruth Timme, Marc W. Allard

Part II. Foodborne Pathogens, Host Susceptibility, and Infectious Dose

12. Host Innate Immune Factors Influencing Enterohemorrhagic Escherichia coli Pathogenicity
Ying Zhang, Jaclyn S. Pearson, Elizabeth L. Hartland

13. In Defense of the European 100 CFU of Listeria monocytogenes/g in Ready-to-Eat Foods
Phil Voysey, Roy Betts

14. Science to Support the Prevention of Listeria monocytogenes in Ready-to-Eat Foods
Janell R. Kause, Daniel L. Gallagher, Daniel L. Engeljohn

15. Variability in Human Host Susceptibility to Listeria monocytogenes Infections
Rahat Wadhwa Desai, Mary Alice Smith

16. Infectious Dose and an Aging Population: Susceptibility of the Aged to Foodborne Pathogens
James L. Smith

17. The Effects of Food Composition on Foodborne Illness Infectious Dose and Host Susceptibility
Monica A. Ponder

18. Foodborne Pathogens and Host Predilection
David C. Bean, Laurie S. Post

19. The Influence of Virulence Factors on Dose Response of Food-Borne Pathogens
Diane G. Newell, Georgina Manning, Martin Goldberg, David Morgan, Trudy M. Wassenaar

20.
Clostridium botulinum and the Most Poisonous Poison
Eric A. Johnson

21. Mitigation of Foodborne Illnesses by Probiotics
Valerie Ryan, Arun K. Bhunia

Keywords: Life Sciences, Food Microbiology, Food Science, Public Health, Bacteriology, Medical Microbiology

Editor
 
 
Publisher
Springer
Publication year
2017
Language
en
Edition
1
Series
Food Microbiology and Food Safety
Category
Natural Sciences
Format
Ebook
eISBN (PDF)
9783319568362
Printed ISBN
978-3-319-56834-8

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