Overview
- Editors:
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Martin Wiedmann
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Dept. Food Science, Cornell University, Ithaca, USA
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Wei Zhang
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National Center for Food Safety &, Technology, Illinois Institute of Technology, Summit, USA
- One of the only books focusing on the genomics of foodborne bacterial pathogens - Includes in-depth reviews on the genomics of several common foodborne bacterial pathogens including Bacillus, Campylobacter, Clostridium, Escherichia coli, Listeria, Salmonella, Staphylococcus, and Vibrio
- Versatile book - excellent reference for scientists can also be used as a textbook at both the undergraduate and graduate level
- Includes supplementary material: sn.pub/extras
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Table of contents (13 chapters)
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- Sara R. Milillo, Martin Wiedmann, Karin Hoelzer
Pages 1-27
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- Ole Andreas Økstad, Anne-Brit Kolstø
Pages 29-53
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- Emily J. Kay, Ozan Gundogdu, Brendan Wren
Pages 55-94
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- Mark Joseph Jacobson, Eric A. Johnson
Pages 95-118
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- Didier Cabanes, Sandra Sousa, Pascale Cossart
Pages 141-170
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- Rocio Canals, Michael McClelland, Carlos A. Santiviago, Helene Andrews-Polymenis
Pages 171-235
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- Michelle Dziejman, Fitnat H. Yildiz
Pages 267-310
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- Wei Zhang, Edward G. Dudley, Joseph T. Wade
Pages 311-341
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- Yi Chen, Eric Brown, Stephen J. Knabel
Pages 403-453
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- Galeb S. Abu-Ali, Shannon D. Manning
Pages 455-487
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Back Matter
Pages 489-522
About this book
Foodborne illnesses caused by various bacterial, viral, and fungal pathogens lead to a high number of morbidity and mortality in the U.S. and throughout the world. Recent advances in microbial genomics have significantly improved our understanding of the physiology, evolution, ecology, epidemiology, and pathogenesis of different foodborne pathogens. This book focuses on the genomics of foodborne bacterial pathogens. It begins with a brief overview of the recent advances in microbial genomics and the impact of genomics on food safety research. Then, eight chapters follow that elaborate some in-depth reviews on the genomics of several common foodborne bacterial pathogens including Bacillus, Campylobacter, Clostridium, Escherichia coli, Listeria, Salmonella, Staphylococcus, and Vibrio. Finally, the last four chapters focus on some current genomic, transcriptomic, and proteomic technologies and their applications in studying the epidemiology, evolution, and pathogenesis of foodborne bacterial pathogens.
Genomics of Foodborne Bacterial Pathogens can be used as a reference by scientists and professionals in academia, government, and industry who are interested in understanding microbial genomics and using genomics tools to study foodborne bacterial pathogens. This book can also be used as a textbook for instructors and professors who teach food microbiology or microbial genomics-related courses at the post-graduate level.
Editors and Affiliations
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Dept. Food Science, Cornell University, Ithaca, USA
Martin Wiedmann
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National Center for Food Safety &, Technology, Illinois Institute of Technology, Summit, USA
Wei Zhang