Foodborne Microbial Pathogens

Name: Foodborne Microbial Pathogens
Author: Arun K. Bhunia

Mechanisms and Pathogenesis

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Paperback, blz. | Engels

Springer New York | 2e druk, 2019

ISBN13: 9781493992461

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Springer New York 2e druk, 2019 9781493992461

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This book primarily covers the general description of foodborne pathogens and their mechanisms of pathogenesis, control and prevention, and detection strategies, with easy-to-comprehend illustrations. The book is an essential resource for food microbiology graduate or undergraduate students, microbiology professionals, and academicians involved in food microbiology, food safety, and food defense-related research or teaching. This new edition covers the significant progress that has been made since 2008 in understanding the pathogenic mechanism of some common foodborne pathogens, and the host-pathogen interaction. Foodborne and food-associated zoonotic pathogens, responsible for high rates of mortality and morbidity, are discussed in detail. Chapters on foodborne viruses, parasites, molds and mycotoxins, and fish and shellfish are expanded. Additionally, chapters on opportunistic and emerging foodborne pathogens including Nipah virus, Ebola virus, Aeromonas hydrophila, Brucella abortus, Clostridium difficile, Cronobacter sakazakii, and Plesiomonas shigelloides have been added. The second edition contains more line drawings, color photographs, and hand-drawn illustrations.

Specificaties

ISBN13:9781493992461

Taal:Engels

Bindwijze:paperback

Uitgever:Springer New York

Druk:2

Serie:Food Science Text Series

Inhoudsopgave

Preface, second edition, 2017 <div><br/><div>Preface, First edition, 2008 </div><div><br/></div><div>Chapter 1: Introduction to Foodborne Pathogens </div><div> </div><div>Chapter 2: Biology of Bacterial Pathogens </div><div> </div><div>Chapter 3: Host Defense against Foodborne Pathogens </div><div> </div><div>Chapter 4: General Mechanism of Pathogenesis </div><div> </div><div>Chapter 5: Animal and Cell Culture Models to Study Foodborne Pathogen </div><div> </div><div>Chapter 6: Foodborne Viral Pathogens and Infective Protein </div><div> </div><div>Chapter 7: Foodborne Parasites </div><div> </div><div>Chapter 8: Molds and Mycotoxins </div><div> </div><div>Chapter 9: Fish and Shellfish Toxins </div><div> </div><div>Chapter 10: Staphylococcus aureus </div><div> </div><div>Chapter 11: Bacillus cereus and Bacillus anthracis </div><div> </div><div>Chapter 12: Clostridium botulinum, Clostridium perfringens, Clostridium difficile </div><div> </div><div>Chapter 13: Listeria monocytogenes <div> </div><div>Chapter 14: Escherichia coli </div><div> </div><div>Chapter 15: Salmonella enterica </div><div> </div><div>Chapter 16: Campylocbacter and Arcobacter</div><div>Chapter 17: Yersinia enterocolitica and Yersinia pestis </div><div> </div><div>Chapter 18: Vibrio cholerae, Vibrio parahaemolyticus, and Vibrio vulnificus</div><div>Chapter 19: Shigella species </div><div> </div><div>Chapter 20: Opportunistic and Emerging Foodborne Pathogens: Aeromonas hydrophila, Plesiomonas shigelloides, Cronobacter sakazakii, and Brucella abortus</div><div><br/></div></div></div>

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Foodborne Microbial Pathogens

Mechanisms and Pathogenesis

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