Foodborne Pathogens

Virulence Factors and Host Susceptibility

  • Joshua B. Gurtler
  • Michael P. Doyle
  • Jeffrey L. Kornacki

Part of the Food Microbiology and Food Safety book series (FMFS)

Also part of the Practical Approaches book sub series (PRACT)

Table of contents

  1. Front Matter
    Pages i-viii
  2. Foodborne Pathogens and Virulence Factors

    1. Front Matter
      Pages 1-1
    2. Joshua B. Gurtler, Michael P. Doyle, Jeffrey L. Kornacki, Pina M. Fratamico, Andrew G. Gehring, George C. Paoli
      Pages 3-40
    3. Omar A. Oyarzabal, Steffen Backert
      Pages 41-60
    4. F. S. Almajed, S. Forsythe
      Pages 123-150
    5. Kimberly A. Bliven, Keith A. Lampel
      Pages 169-208
    6. Mark Roberts, Gary Rowley, Jan Kormanec, Maria Elisabeth Johanna Zalm
      Pages 229-303
    7. Kumar Venkitanarayanan, Abhinav Upadhyay, Meera Surendran Nair, Indu Upadhyaya
      Pages 305-332
    8. Eric W. Brown, Narjol Gonzalez-Escalona, Robert Stones, Ruth Timme, Marc W. Allard
      Pages 333-351
  3. Foodborne Pathogens, Host Susceptibility, and Infectious Dose

    1. Front Matter
      Pages 353-353
    2. Ying Zhang, Jaclyn S. Pearson, Elizabeth L. Hartland
      Pages 355-373
    3. Janell R. Kause, Daniel L. Gallagher, Daniel L. Engeljohn
      Pages 393-418
    4. Rahat Wadhwa Desai, Mary Alice Smith
      Pages 419-449
    5. David C. Bean, Laurie S. Post
      Pages 495-530
    6. Diane G. Newell, Georgina Manning, Martin Goldberg, David Morgan, Trudy M. Wassenaar
      Pages 531-552
    7. Valerie Ryan, Arun K. Bhunia
      Pages 603-634
  4. Back Matter
    Pages 635-652

About this book


Foodborne 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.


bacterial contamination foodborne illness foodborne pathogens holst susceptibility infectious dose virulence factor

Editors and affiliations

  • Joshua B. Gurtler
    • 1
  • Michael P. Doyle
    • 2
  • Jeffrey L. Kornacki
    • 3
  1. 1.U. S. Department of AgricultureAgricultural Research Service, Eastern Regional ResearchWyndmoorUSA
  2. 2.University of Georgia, Center of Food SafetyGriffinUSA
  3. 3.Kornacki Microbiology Solutions, Inc.MadisonUSA

Bibliographic information