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Biology of Microbes Associated with Food

General properties of microorganisms including Gram-positive and Gramnegative bacteria, viruses, molds and mycotoxins, parasites, and toxins of seafood origin that are responsible for foodborne diseases are reviewed in this chapter (Table 2.1). In addition, the morphological and structural characteristics of microorganisms in relation to pathogenesis are reviewed so that this background knowledge will aid in understanding the mechanism of pathogenesis and host response to microbes in subsequent chapters.

Keywords

Avian Influenza Virus Bovine Spongiform Encephalopathy Enteric Virus Teichoic Acid Penicillic Acid 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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© Springer Science+Business Media, LLC 2008

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