國立高雄大學圖資館 |

語系: 繁體中文

說明(常見問題)

圖資館首頁

登入

回首頁

切換: 標籤 | MARC模式 | ISBD

Foodborne pathogensvirulence factors...

Doyle, Michael P.

Foodborne pathogensvirulence factors and host susceptibility /

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Foodborne pathogensedited by Joshua B. Gurtler, Michael P. Doyle, Jeffrey L. Kornacki.
其他題名:	virulence factors and host susceptibility /
其他作者:	Gurtler, Joshua B.
出版者:	Cham :Springer International Publishing :2017.
面頁冊數:	viii, 652 p. :ill., digital ;24 cm.
Contained By:	Springer eBooks
標題:	Foodborne diseasesMicrobiology.
電子資源:	http://dx.doi.org/10.1007/978-3-319-56836-2
ISBN:	9783319568362$q(electronic bk.)

Foodborne pathogensvirulence factors and host susceptibility /
Foodborne pathogensvirulence factors and host susceptibility /[electronic resource] :edited by Joshua B. Gurtler, Michael P. Doyle, Jeffrey L. Kornacki. - Cham :Springer International Publishing :2017. - viii, 652 p. :ill., digital ;24 cm. - Food microbiology and food safety. - Food microbiology and food safety..

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.

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.

ISBN: 9783319568362$q(electronic bk.)

Standard No.: 10.1007/978-3-319-56836-2doiSubjects--Topical Terms:

274429
Foodborne diseases
--Microbiology.

LC Class. No.: QR201.F62

Dewey Class. No.: 615.954

Foodborne pathogensvirulence factors and host susceptibility /
LDR:04609nmm a2200325 a 4500 001 517518
003 DE-He213
005 20170615194425.0
006 m d
007 cr nn 008maaau
008 180316s2017 gw s 0 eng d
020 $a 9783319568362$q(electronic bk.)
020 $a 9783319568348$q(paper)
024 7 $a 10.1007/978-3-319-56836-2 $2 doi
035 $a 978-3-319-56836-2
040 $a GP $c GP
041 0 $a eng
050 4 $a QR201.F62
072 7 $a PSG $2 bicssc
072 7 $a SCI045000 $2 bisacsh
082 0 4 $a 615.954 $2 23
090 $a QR201.F62 $b F686 2017
245 0 0 $a Foodborne pathogens $h [electronic resource] : $b virulence factors and host susceptibility / $c edited by Joshua B. Gurtler, Michael P. Doyle, Jeffrey L. Kornacki.
260 $a Cham : $b Springer International Publishing : $b Imprint: Springer, $c 2017.
300 $a viii, 652 p. : $b ill., digital ; $c 24 cm.
490 1 $a Food microbiology and food safety
505 0 $a 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.
520 $a 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.
650 0 $a Foodborne diseases $x Microbiology. $3 274429
650 0 $a Pathogenic bacteria. $3 229390
650 1 4 $a Life Sciences. $3 273679
650 2 4 $a Food Microbiology. $3 235295
650 2 4 $a Food Science. $3 274110
650 2 4 $a Public Health. $3 320661
650 2 4 $a Bacteriology. $3 273947
650 2 4 $a Medical Microbiology. $3 273931
700 1 $a Gurtler, Joshua B. $3 703673
700 1 $a Doyle, Michael P. $3 208531
700 1 $a Kornacki, Jeffrey L. $3 484729
710 2 $a SpringerLink (Online service) $3 273601
773 0 $t Springer eBooks
830 0 $a Food microbiology and food safety. $3 682840
856 4 0 $u http://dx.doi.org/10.1007/978-3-319-56836-2
950 $a Biomedical and Life Sciences (Springer-11642)