Foodborne Pathogens: Virulence Factors and Host Susceptibility - Couverture souple

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9783319860145: Foodborne Pathogens: Virulence Factors and Host Susceptibility

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ISBN 10 : 3319860143 ISBN 13 : 9783319860145

Editeur : Springer International Publishing AG, 2018

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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.

Les informations fournies dans la section � Synopsis � peuvent faire r�f�rence � une autre �dition de ce titre.

� propos de l?auteur

Editors:
Joshua B. GurtlerU. S. Department of AgricultureAgricultural Research ServiceEastern Regional ResearchWyndmoor, PA, USA
Jeffrey L. KornackiKornacki Microbiology Solutions, Inc.Madison, WI, USA
Michael P. DoyleUniversity of GeorgiaCenter of Food SafetyGriffin, GA, USA

Les informations fournies dans la section � A propos du livre � peuvent faire r�f�rence � une autre �dition de ce titre.

�diteur: Springer International Publishing AG
Date d'�dition: 2018
Langue: anglais
ISBN 10: 3319860143
ISBN 13: 9783319860145
Reliure: Broch�
Nombre de pages: 660
�diteur: Gurtler Joshua B., Doyle Michael P., Kornacki Jeffrey L.
Coordonn�es du fabricant: ProductSafety@springernature.com
ProductSafety@springernature.com

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Darmstadt
64293
Allemagne

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Foodborne Pathogens (eng)

Gurtler, Joshua B.

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Foodborne Pathogens

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

Edit� par Springer International Publishing, 2018

ISBN 10 : 3319860143 ISBN 13 : 9783319860145

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Etat : New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Discusses virulence factors of pathogenic strains of bacteriaCovers a variety of factors in host susceptibilityVirotyping of foodborne pathogensEditors:Joshua B. GurtlerU. S. Department of Agriculture. N� de r�f. du vendeur 458626321

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Foodborne Pathogens

Joshua B. Gurtler

Edit� par Springer International Publishing Aug 2018, 2018

ISBN 10 : 3319860143 ISBN 13 : 9783319860145

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Taschenbuch. Etat : Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -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 strains such as Listeria, Salmonella, Campylobacter, Cronobacter, etc. This section also examines known factors capable of inducing greater virulence in foodborne pathogens. Section II,'Foodborne Pathogens, Host Susceptibility, and Infectious Dose' , covers the ability of a pathogen to invade a human host based on numerous extraneous factors relative to the host and the environment. Some of these factors include host age, immune status, genetic makeup, infectious dose, food composition and probiotics. 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. 660 pp. Englisch. N� de r�f. du vendeur 9783319860145

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Foodborne Pathogens | Virulence Factors and Host Susceptibility

Joshua B. Gurtler (u. a.)

Edit� par Springer, 2018

ISBN 10 : 3319860143 ISBN 13 : 9783319860145

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Foodborne Pathogens

Joshua B. Gurtler

Edit� par Springer, Springer Aug 2018, 2018

ISBN 10 : 3319860143 ISBN 13 : 9783319860145

Neuf Taschenbuch

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Taschenbuch. Etat : Neu. This item is printed on demand - Print on Demand Titel. Neuware -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 strains such as Listeria, Salmonella, Campylobacter, Cronobacter, etc. This section also examines known factors capable of inducing greater virulence in foodborne pathogens. Section II, 'Foodborne Pathogens, Host Susceptibility, and Infectious Dose' , covers the ability of a pathogen to invade a human host based on numerous extraneous factors relative to the host and the environment. Some of these factors include host age, immune status, genetic makeup, infectious dose, food composition and probiotics. 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.Springer-Verlag KG, Sachsenplatz 4-6, 1201 Wien 660 pp. Englisch. N� de r�f. du vendeur 9783319860145

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Foodborne Pathogens: Virulence Factors and Host Susceptibility (Food Microbiology and Food Safety)

Edit� par Springer, 2018

ISBN 10 : 3319860143 ISBN 13 : 9783319860145

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Etat : New. Softcover reprint of the original 1st ed. 2017 edition NO-PA16APR2015-KAP. N� de r�f. du vendeur 26376473270

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Foodborne Pathogens : Virulence Factors and Host Susceptibility

Joshua B. Gurtler

Edit� par Springer International Publishing, 2018

ISBN 10 : 3319860143 ISBN 13 : 9783319860145

Neuf Taschenbuch

Vendeur : AHA-BUCH GmbH, Einbeck, Allemagne

�valuation du vendeur 5 sur 5 �toiles

Taschenbuch. Etat : Neu. Druck auf Anfrage Neuware - Printed after ordering - 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 strains such as Listeria, Salmonella, Campylobacter, Cronobacter, etc. This section also examines known factors capable of inducing greater virulence in foodborne pathogens. Section II,'Foodborne Pathogens, Host Susceptibility, and Infectious Dose' , covers the ability of a pathogen to invade a human host based on numerous extraneous factors relative to the host and the environment. Some of these factors include host age, immune status, genetic makeup, infectious dose, food composition and probiotics. 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. N� de r�f. du vendeur 9783319860145

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