Laboratory models for foodborne infections

Description

Cover Half Title Title Page Copyright Page Contents Preface for Food Microbiology Series Preface Editor Contributors 1. Introductory Remarks Section I: Foodborne Infections due to Viruses 2. Adenoviruses 3. Astrovirus 4. Hepatitis E Virus 5. Noroviruses: Laboratory Surrogates for Determining Survival and Inactivation 6. Rotavirus 7. Prions Section II: Foodborne Infections due to Gram-Positive Bacteria 8. Bacillus 9. Clostridium 10. Enterococcus 11. Listeria monocytogenes 12. Mycobacterium 13. Staphylococcus 14. Streptococcus Section III: Foodborne Infections due to Gram-Negative Bacteria 15. Aeromonas 16. Bacteroides 17. Brucella 18. Burkholderia 19. Campylobacter 20. Cronobacter: Virulence and Pathogenesis 21. Escherichia 22. Helicobacter 23. Klebsiella: Caenorhabditis elegans as a Laboratory Model for Klebsiella pneumoniae Infection 24. Proteus 25. Pseudomonas aeruginosa 26. Salmonella 27. Shigella 28. Vibrio: Caenorhabditis elegans as a Laboratory Model for Vibrio Infections 29. Yersinia Section IV: Foodborne Infections due to Fungi 30. Alternaria 31. Aspergillus 32. Candida 33. Enterocytozoon bieneusi 34. Fusarium 35. Penicillium and Talaromyces Section V: Foodborne Infections due to Protozoa 36. Acanthamoeba 37. Cryptosporidium 38. Cystoisospora belli 39. Entamoeba histolytica 40. Giardia lamblia 41. Toxoplasma: Animal and In Vitro Models on Toxoplasmosis Section VI: Foodborne Infections due to Helminths 42. Anisakis 43. Clonorchis sinensis 44. Fasciola and Fasciolosis 45. Haplorchis 46. Metagonimus 47. Opisthorchis viverrini 48. Paragonimus 49. Taenia 50. Trichinella Index