Salmonella
Edited by: Eugenia Corrales-Aguilar and Martin Schwemmle
An invaluable reference source for everyone working on bat-borne viruses.
Salmonella
Adapted from Helene L. Andrews and Andreas J. Bäumler in Foodborne Pathogens: Microbiology and Molecular BiologySalmonella: Salmonella serotypes continue to be a prominent threat to food safety in the United States. Infections are commonly acquired by animal to human transmission though consumption of undercooked food products derived from livestock or domestic fowl. The second half of the 20th century saw the emergence of Salmonella serotypes that became associated with new food sources (i.e. chicken eggs) and the emergence of Salmonella serotypes with resistance against multiple antibiotics. Foodborne Pathogens: Microbiology and Molecular Biology provides an overview of epidemiology, pathogenesis and control of this important foodborne disease.
Further reading
- MALDI-TOF Mass Spectrometry in Microbiology
- Climate Change and Microbial Ecology: Current Research and Future Trends
- Gas Plasma Sterilization in Microbiology: Theory, Applications, Pitfalls and New Perspectives
- Flow Cytometry in Microbiology: Technology and Applications
See also: Current microbiology books
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