|
|
|
|
| LEADER |
03040nam a22003975i 4500 |
| 001 |
000283207 |
| 005 |
20210730121058.0 |
| 007 |
cr nn 008mamaa |
| 008 |
170615s2017 gw | s |||| 0|eng d |
| 020 |
|
|
|a 9783319568362
|
| 024 |
7 |
|
|a 10.1007/978-3-319-56836-2
|2 doi
|
| 040 |
|
|
|a Sistema de Bibliotecas del Tecnológico de Costa Rica
|
| 245 |
1 |
0 |
|a Foodborne Pathogens :
|b Virulence Factors and Host Susceptibility /
|c edited by Joshua B. Gurtler, Michael P. Doyle, Jeffrey L. Kornacki.
|
| 250 |
|
|
|a 1st ed. 2017.
|
| 260 |
# |
# |
|a Cham :
|b Springer International Publishing :
|b Imprint: Springer,
|c 2017.
|
| 300 |
|
|
|a VIII, 652 p. 25 illus., 12 illus. in color. :
|b online resource.
|
| 336 |
|
|
|a text
|b txt
|2 rdacontent
|
| 337 |
|
|
|a computer
|b c
|2 rdamedia
|
| 338 |
|
|
|a online resource
|b cr
|2 rdacarrier
|
| 490 |
1 |
|
|a Practical Approaches,
|
| 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. .
|
| 650 |
|
0 |
|a Microbiology.
|
| 650 |
|
0 |
|a Food—Biotechnology.
|
| 650 |
|
0 |
|a Public health.
|
| 650 |
|
0 |
|a Bacteriology.
|
| 650 |
|
0 |
|a Medical microbiology.
|
| 650 |
1 |
4 |
|a Food Microbiology.
|
| 650 |
2 |
4 |
|a Food Science.
|
| 650 |
2 |
4 |
|a Public Health.
|
| 650 |
2 |
4 |
|a Bacteriology.
|
| 650 |
2 |
4 |
|a Medical Microbiology.
|
| 700 |
1 |
|
|a Gurtler, Joshua B.
|e editor.
|
| 700 |
1 |
|
|a Doyle, Michael P.
|e editor.
|
| 700 |
1 |
|
|a Kornacki, Jeffrey L.
|e editor.
|
| 710 |
2 |
|
|a SpringerLink (Online service)
|
| 773 |
0 |
|
|t Springer eBooks
|