Foodborne Pathogens

Virulence Factors and Host Susceptibility

Nonfiction, Science & Nature, Science, Biological Sciences, Microbiology, Technology, Food Industry & Science
Cover of the book Foodborne Pathogens by , Springer International Publishing
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart
Author: ISBN: 9783319568362
Publisher: Springer International Publishing Publication: June 14, 2017
Imprint: Springer Language: English
Author:
ISBN: 9783319568362
Publisher: Springer International Publishing
Publication: June 14, 2017
Imprint: Springer
Language: English

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.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

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.

More books from Springer International Publishing

Cover of the book Emergence in Interactive Art by
Cover of the book Fundamentals of the Study of Urine and Body Fluids by
Cover of the book Chemical Kinetics, Stochastic Processes, and Irreversible Thermodynamics by
Cover of the book Water Resource Management by
Cover of the book Rethinking Think Tanks in Contemporary China by
Cover of the book China's Governance by
Cover of the book Teaching Graphic Novels in the English Classroom by
Cover of the book Atlas of Diagnostically Challenging Melanocytic Neoplasms by
Cover of the book Challenges in Mechanics of Time-Dependent Materials, Volume 2 by
Cover of the book Stochastic Analysis of Biochemical Systems by
Cover of the book Landslides in Sensitive Clays by
Cover of the book Intelligent Transport Systems and Travel Behaviour by
Cover of the book Chemistry, Biochemistry and Pharmacology of Hydrogen Sulfide by
Cover of the book Terry Pratchett's Narrative Worlds by
Cover of the book Sustainable Energy Resources and Economics in Iceland and Greenland by
We use our own "cookies" and third party cookies to improve services and to see statistical information. By using this website, you agree to our Privacy Policy