Foodborne Microbial Pathogens

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>