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008			170619s2017 sz o 000 0 eng d
020			_a3319568361 _q(electronic bk.)
020			_a9783319568362 _q(electronic bk.)
020			_z3319568345
020			_z9783319568348
040			_aN$T _cN$T _dN$T _dEBLCP _dGW5XE _dYDX _dOCLCF _dUAB _dAZU _dUPM _dMERER _dESU _dOCLCQ _dCOO _dOCLCQ _dIOG _dJG0 _dES-MaUEC _bspa
050		4	_aQR201.F62 _bF663 2017 EB
245	0	0	_aFoodborne pathogens : _bvirulence factors and host susceptibility _cJoshua B. Gurtler, Michael P. Doyle, Jeffrey L. Kornacki, editors.
264		1	_aCham _bSpringer _c2017.
300			_a1 recurso en línea
336			_aTexto _btxt _2rdacontent
337			_aelectrónico _bc _2rdamedia
338			_arecurso electrónico _bcr _2rdacarrier
347			_atext file _bPDF
490	0		_aFood microbiology and food safety, practical approaches.
500			_aSpringerLink _bSpringer Biomedical and Life Sciences eBooks 2017 English+International
505	0		_aVirulence Book Introduction; Part I: Foodborne Pathogens and Virulence Factors; Advantages of Virulotyping Pathogens Over Traditional Identification and Characterization Methods; Introduction; Virulotyping Enterohemorrhagic E. coli; Virulotyping Salmonella Serovars; More Clinical Benefits to Virulotyping; Conclusion; References; Varying Pathogenicity of Campylobacter jejuni Isolates; Introduction; Epidemiology and Transmission Routes of C. jejuni; Strain Variability; Molecular Virulence Mechanisms of C. jejuni; Adhesion to Epithelial Cells; Cellular Invasion.
505	8		_aExperimental Evidence for Hypervirulent and Hypovirulent Clones with Different Invasiveness Potential, and Some Caveats on the Choice of Prototype Strains Are There Virulence Determinants Unique to Hypervirulent Clones?; Conclusions; References; The Listeria monocytogenes Triad for Success: Food Matrix, Stress Response and Virulence; Introduction; Food Production and Induction of Stress Responses; Tolerance Responses that Influence L. monocytogenes Survival; Heat Tolerance Response; Cold Tolerance Response; Osmotolerance Response; Tolerance Response to Low pH.
505	8		_aSystems that Sustain L. monocytogenes Acid ResistanceF1F0 ATPase Complex; The Glutamate Decarboxylase Acid Resistance (GAD) System; Arginine Deiminase (ADI) System and Thiamine; Sensors and Regulators; Oxidative Stress; Bile Stress; Cross-Adaptation; The Relationship Between the Food Matrix, Stress Response and Virulence of L. monocytogenes; Conclusions; References; Virulence Traits in the Cronobacter Genus; General Overview; Background to Cronobacter spp.; Clinical Aspects of Cronobacter Infection; Infection of the Gastrointestinal Tract: Necrotizing Enterocolitis (NEC).
505	8		_aTransmigration Across the Epithelial Barrier Intracellular Survival; Interaction with Immune Cells; Animal Infection Models; Conclusions and Perspectives; References; Strain-Specific Virulence Differences in Listeria monocytogenes: Current Perspectives in Addressing an Old and Vexing Issue; Omics Tools in the Determination and Characterization of Differences in Virulence Among Different Strains of Listeria monocytogenes; Virulence-Related Genomic Sequences with Non-homogenous Distribution in L. monocytogenes.
505	8		_aWhole Genome Sequencing (WGS)-Based Insights on Virulence Differences Among L. monocytogenes Strains Strain-Specific Differences in Virulence:Insights from Epidemiological Investigations; Recent Applications of Genotype Surveillance, Whole Genome Sequencing and Targeted Assessments to Identify L. monocytogenes Populations (Clones) Varying in Virulence Potential and Host System Tropism; Challenges and Opportunities Regarding Determination of Hyper- and Hypovirulent Clones.
520	3		_aFoodborne illnesses continue to be a major public health concern. All members of a particular bacterial genera (e.g., Salmonella, Campylobacter) or species (e.g., Listeria monocytogenes, Cronobacter sakazakii) are often treated by public health and regulatory agencies as being equally pathogenic; however, this is not necessarily true and is an overly conservative approach to ensuring the safety of foods. Even within species, virulence factors vary to the point that some isolates may be highly virulent, whereas others may rarely, if ever, cause disease in humans. Hence, many food safety scientists have concluded that a more appropriate characterization of bacterial isolates for public health purposes could be by virotyping, i.e., typing food-associated bacteria on the basis of their virulence factors. The book is divided into two sections. Section I, "Foodborne Pathogens and Virulence Factors," hones in on specific virulence factors of foodborne pathogens and the role they play in regulatory requirements, recalls, and foodborne illness. The oft-held paradigm that all pathogenic strains are equally virulent is untrue. Thus, we will examine variability in virulence between strains such as Listeria, Salmonella, Campylobacter, Cronobacter, etc. This section also examines known factors capable of inducing greater virulence in foodborne pathogens. Section II, "Foodborne Pathogens, Host Susceptibility, and Infectious Dose", covers the ability of a pathogen to invade a human host based on numerous extraneous factors relative to the host and the environment. Some of these factors include host age, immune status, genetic makeup, infectious dose, food composition and probiotics. Readers of this book will come away with a better understanding of foodborne bacterial pathogen virulence factors and pathogenicity, and host factors that predict the severity of disease in humans.
650		7	_aEnfermedades de origen alimentario _xMicrobiology. _2embne _0(OCoLC)fst00931255 _0 _9668292
700	1		_aDoyle, Michael P., _eeditor literario _933574
700	1		_aGurtler, Joshua B., _eeditor literario
700	1		_aKornacki, Jeffrey L., _eeditor literario
856	4	0	_uhttps://go.openathens.net/redirector/universidadeuropea.es?url=http://link.springer.com/10.1007/978-3-319-56836-2 _zAcceso a este recurso digital (usuarios Universidad Europea de Madrid)
988			_aEBOOK, asignarmaterias, EBSPRINGER_2017D
998			_b02/2018 _dz _e- _zSI
999			_c96203 _d96203 _x1