02003cam a2200229Ii 4500020001800000020001500018040001000033082002600043100002100069245006700090250001900157300007000176490003000246520119300276650002301469650002501492650000901517710004201526856005401568856005501622856009601677  a9781493973491  a1493973495  cGW5XE04a615 BHU 2018 A035 Or.1 aBhunia, Arun K.,10aFoodborne microbial pathogens :bmechanisms and pathogenesis /  aSecond edition  a1 online resource (xxvi, 365 pages) :billustrations (some color)1 aFood science text series,  aThis book primarily covers the general description of foodborne pathogens and their mechanisms of pathogenesis, control and prevention, and detection strategies, with easy-to-comprehend illustrations. The book is an essential resource for food microbiology graduate or undergraduate students, microbiology professionals, and academicians involved in food microbiology, food safety, and food defense-related research or teaching. This new edition covers the significant progress that has been made since 2008 in understanding the pathogenic mechanism of some common foodborne pathogens, and the host-pathogen interaction. Foodborne and food-associated zoonotic pathogens, responsible for high rates of mortality and morbidity, are discussed in detail. Chapters on foodborne viruses, parasites, molds and mycotoxins, and fish and shellfish are expanded. Additionally, chapters on opportunistic and emerging foodborne pathogens including Nipah virus, Ebola virus, Aeromonas hydrophila, Brucella abortus, Clostridium difficile, Cronobacter sakazakii, and Plesiomonas shigelloides have been added. The second edition contains more line drawings, color photographs, and hand-drawn illustrations 0aFoodborne diseases 0aPathogenic bacteria. 0aFood2 aOhio Library and Information Network.40uhttp://rave.ohiolink.edu/ebooks/ebc/978149397349140uhttp://link.springer.com/10.1007/978-1-4939-7349-140uhttp://proxy.ohiolink.edu:9099/login?url=http://link.springer.com/10.1007/978-1-4939-7349-1