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.
KeywordsAvian Influenza Virus Bovine Spongiform Encephalopathy Enteric Virus Teichoic Acid Penicillic Acid
Unable to display preview. Download preview PDF.