Foodborne Pathogens

​Editors:Joshua B. GurtlerU. S. Department of AgricultureAgricultural Research ServiceEastern Regional ResearchWyndmoor, PA, USAJeffrey L. KornackiKornacki Microbiology Solutions, Inc.Madison, WI, USAMichael P. DoyleUniversity of GeorgiaCenter of Food SafetyGriffin, GA, USA

• 1. Advantages of Virulotyping Pathogens Over Traditional Identification and Characterization Methods.- 2. Varying pathogenicity of Campylobacter jejuni isolates.- 3. Strain-specific virulence differences in Listeria monocytogenes: current perspectives in addressing an old and vexing issue.- 4. The Listeria monocytogenes triad for success: food matrix, stress response and virulence.- 5. Virulence traits in the Cronobacter genus.- 6. Factors Affecting Variation in Salmonella Virulence.- 7. Shigella: Virulence Factors and Pathogenicity.- 8. Alterations in Shiga toxin-producing E. coli colonization and virulence following dietary modulation and administration of antimicrobials.- 9. The Role of Alternative Sigma Factors in Pathogen Virulence.- 10. The Effects of Food Composition on Foodborne Illness Infectious Dose and Host Susceptibility.- 11. The Rise of Genomics and the Promise of Whole Genome Sequencing for Understanding Microbial Foodborne Pathogens.- 12. Host innate immune factors influencing enterohemorrhagic Escherichia coli pathogenicity.- 13. In Defense of the European 100 CFU of Listeria monocytogenes/g in ready-to-eat foods.- 14. Science to Support the Prevention of Listeria monocytogenes in Ready-to-Eat Foods.- 15. Foodborne Pathogens: Virulence Factors and Host Susceptibility.- 16. Infectious Dose and an Aging Population: Susceptibility of the Aged to Foodborne Pathogens.- 18. Foodborne Pathogens and host predilection.- 19. The influence of virulence factors on dose response of food-borne pathogens.- 20. Clostridium botulinum and the Most Poisonous Poison.- 21. Mitigation of foodborne illnesses by probiotics.