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