| 书目名称 | Foodborne Pathogens | | 副标题 | Virulence Factors an | | 编辑 | Joshua B. Gurtler,Michael P. Doyle,Jeffrey L. Korn | | 视频video | | | 概述 | Discusses virulence factors of pathogenic strains of bacteria.Covers a variety of factors in host susceptibility.Virotyping of foodborne pathogens | | 丛书名称 | Food Microbiology and Food Safety | | 图书封面 |  | | 描述 | 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; however, this is not necessarily true and is an overly conservative approach to ensuring the safety of foods. Even within species, virulence factors vary to the point that some isolates may be highly virulent, whereas others may rarely, if ever, cause disease in humans. Hence, many food safety scientists have concluded that a more appropriate characterization of bacterial isolates for public health purposes could be by virotyping, i.e., typing food-associated bacteria on the basis of their virulence factors. The book is divided into two sections. Section I, “Foodborne Pathogens and Virulence Factors,” hones in on specific virulence factors of foodborne pathogens and the role they play in regulatory requirements, recalls, and foodborne illness. The oft-held paradigm that all pathogenic strains are equally virulent is untrue. Thus, we will examine variability in virulence between stra | | 出版日期 | Book 2017 | | 关键词 | bacterial contamination; foodborne illness; foodborne pathogens; holst susceptibility; infectious dose; v | | 版次 | 1 | | doi | https://doi.org/10.1007/978-3-319-56836-2 | | isbn_softcover | 978-3-319-86014-5 | | isbn_ebook | 978-3-319-56836-2Series ISSN 2629-1010 Series E-ISSN 2629-1029 | | issn_series | 2629-1010 | | copyright | Springer International Publishing AG 2017 |
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发表于 2025-3-21 16:49:10
