Abstract
“Virulence factor” or “virulence determinant” is often used to refer to bacterial traits, such as production of a surface component hindering phagocytosis, whose presence is noted to be correlated with virulence and whose loss, by mutation, etc., causes loss or great reduction in virulence in an experimental system. Logically any bacterial property indispensable for bacterial growth in the relevant compartment of the host, such as ability to grow at the temperature there prevalent, should be considered a virulence factor; we shall discuss such properties, as well as those commonly called virulence factors.
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Stocker, B.A.D., Mäkelä, P.H. (1986). Genetic Determination of Bacterial Virulence, with Special Reference to Salmonella . In: Briles, D.E. (eds) Genetic Control of the Susceptibility to Bacterial Infection. Current Topics in Microbiology and Immunology, vol 124. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-642-70986-9_9
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