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Foodborne infections caused by species remain an important source of diarrheal illness worldwide in both economically developed and developing countries. This chapter presents important features of spp., the disease they cause, and the impact that these pathogens have with respect to food safety. Diagnosis, epidemiology, ecology, modes of transmission, and examples of recent foodborne outbreaks are presented, along with current understanding of the genetics of pathogenesis, the genes involved in causing disease, and how they are regulated.

Citation: Faherty C, Lampel K. 2019. , p 317-345. In Doyle M, Diez-Gonzalez F, Hill C (ed), Food Microbiology: Fundamentals and Frontiers, 5th Edition. ASM Press, Washington, DC. doi: 10.1128/9781555819972.ch12
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Figure 12.1

Overview of the genetic steps that contributed to the formation of pathogenic species from an ancestor. These include the acquisition of the virulence plasmid, several pathogenicity islands (SHI-1 and SHI-2 are shown), and the loss of ancestral traits (i.e., “black holes”) incompatible with virulence (e.g., and ), often referred to as antivirulence genes ( ).

Citation: Faherty C, Lampel K. 2019. , p 317-345. In Doyle M, Diez-Gonzalez F, Hill C (ed), Food Microbiology: Fundamentals and Frontiers, 5th Edition. ASM Press, Washington, DC. doi: 10.1128/9781555819972.ch12
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Image of Figure 12.2
Figure 12.2

2a virulence plasmid map. A SalI restriction map of the 220-kb plasmid is shown in the center. Sections of SalI fragments B and P (upper map) and fragments P, H, and D (lower map) are expanded to illustrate the virulence loci encoded in these regions. The expanded regions are contiguous and cover 32 kb. The ORF for is separated from that of by 314 bp.

Citation: Faherty C, Lampel K. 2019. , p 317-345. In Doyle M, Diez-Gonzalez F, Hill C (ed), Food Microbiology: Fundamentals and Frontiers, 5th Edition. ASM Press, Washington, DC. doi: 10.1128/9781555819972.ch12
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