Preface, second edition, 2017
Preface, First edition, 2008
Chapter 1: Introduction to Foodborne Pathogens Chapter 2: Biology of Bacterial Pathogens Chapter 3: Host Defense against Foodborne Pathogens Chapter 4: General Mechanism of Pathogenesis Chapter 5: Animal and Cell Culture Models to Study Foodborne Pathogen Chapter 6: Foodborne Viral Pathogens and Infective Protein Chapter 7: Foodborne Parasites Chapter 8: Molds and Mycotoxins Chapter 9: Fish and Shellfish Toxins Chapter 10: Staphylococcus aureus Chapter 11: Bacillus cereus and Bacillus anthracis Chapter 12: Clostridium botulinum, Clostridium perfringens, Clostridium difficile Chapter 13: Listeria monocytogenes Chapter 14: Escherichia coli Chapter 15: Salmonella enterica Chapter 16: Campylocbacter and ArcobacterChapter 17: Yersinia enterocolitica and Yersinia pestis Chapter 18: Vibrio cholerae, Vibrio parahaemolyticus, and Vibrio vulnificusChapter 19: Shigella species Chapter 20: Opportunistic and Emerging Foodborne Pathogens: Aeromonas hydrophila, Plesiomonas shigelloides, Cronobacter sakazakii, and Brucella abortus