Overview
- Discusses virulence factors of pathogenic strains of bacteria
- Covers a variety of factors in host susceptibility
- Virotyping of foodborne pathogens
Part of the book series: Food Microbiology and Food Safety (FMFS)
Part of the book sub series: Practical Approaches (PRACT)
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Table of contents (21 chapters)
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Foodborne Pathogens, Host Susceptibility, and Infectious Dose
Keywords
About this book
Editors and Affiliations
About the editors
Joshua B. Gurtler
U. S. Department of Agriculture
Agricultural Research Service
Eastern Regional Research
Wyndmoor, PA, USA
Jeffrey L. Kornacki
Kornacki Microbiology Solutions, Inc.
Madison, WI, USA
Michael P. Doyle
University of Georgia
Center of Food Safety
Griffin, GA, USA
Bibliographic Information
Book Title: Foodborne Pathogens
Book Subtitle: Virulence Factors and Host Susceptibility
Editors: Joshua B. Gurtler, Michael P. Doyle, Jeffrey L. Kornacki
Series Title: Food Microbiology and Food Safety
DOI: https://doi.org/10.1007/978-3-319-56836-2
Publisher: Springer Cham
eBook Packages: Biomedical and Life Sciences, Biomedical and Life Sciences (R0)
Copyright Information: Springer International Publishing AG 2017
Hardcover ISBN: 978-3-319-56834-8Published: 28 June 2017
Softcover ISBN: 978-3-319-86014-5Published: 12 August 2018
eBook ISBN: 978-3-319-56836-2Published: 14 June 2017
Series ISSN: 2629-1010
Series E-ISSN: 2629-1029
Edition Number: 1
Number of Pages: VIII, 652
Number of Illustrations: 13 b/w illustrations, 12 illustrations in colour
Topics: Food Microbiology, Food Science, Public Health, Bacteriology, Medical Microbiology