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Springer Foodborne Pathogens - Virulence and Host Susceptibility

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Description

Foodborne illnesses remain a significant public health challenge. This Springer publication explores the complexities of pathogen virulence within the Food Microbiology and Food Safety series. While regulatory agencies often treat entire bacterial genera like Salmonella or Campylobacter as equally pathogenic, this book examines why that approach can be overly conservative. Research shows that virulence factors vary significantly even within a single species. Some isolates of Listeria monocytogenes or Cronobacter sakazakii may be highly virulent, while others rarely cause disease in humans. This text addresses these variations, providing necessary context for food safety scientists studying the relationship between specific pathogens and host susceptibility.

Key Features

This Springer book examines the specific virulence factors of foodborne pathogens.

The text explores why different isolates within the same species can have varying levels of pathogenicity.

It provides scientific context for bacterial genera such as Salmonella and Campylobacter.

The content addresses the limitations of treating all species members as equally dangerous in food safety regulation.

Product Specifications

Format
hardcover
Domain
Amazon UK
Release Date
28 June 2017
Listed Since
09 March 2017

Barcode

No barcode data available

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