Salmonella: Salmonellosis

Research output: Chapter in Book/Report/Conference proceedingEncyclopedia chapter – Annual report year: 2015Researchpeer-review

Standard

Salmonella: Salmonellosis. / Löfström, Charlotta; Hansen, Trine; Maurischat, Sven; Malorny, Burkhard.

Encyclopedia of Food and Health. ed. / Benjamin Caballero; Paul Finglas; Fidel Toldra. Academic Press, 2015.

Research output: Chapter in Book/Report/Conference proceedingEncyclopedia chapter – Annual report year: 2015Researchpeer-review

Harvard

Löfström, C, Hansen, T, Maurischat, S & Malorny, B 2015, Salmonella: Salmonellosis. in B Caballero, P Finglas & F Toldra (eds), Encyclopedia of Food and Health. Academic Press. https://doi.org/10.1016/B978-0-12-384947-2.00607-3

APA

Löfström, C., Hansen, T., Maurischat, S., & Malorny, B. (2015). Salmonella: Salmonellosis. In B. Caballero, P. Finglas, & F. Toldra (Eds.), Encyclopedia of Food and Health Academic Press. https://doi.org/10.1016/B978-0-12-384947-2.00607-3

CBE

Löfström C, Hansen T, Maurischat S, Malorny B. 2015. Salmonella: Salmonellosis. Caballero B, Finglas P, Toldra F, editors. In Encyclopedia of Food and Health. Academic Press. https://doi.org/10.1016/B978-0-12-384947-2.00607-3

MLA

Löfström, Charlotta et al. "Salmonella: Salmonellosis"., Caballero, Benjamin Finglas, Paul Toldra, Fidel (editors). Encyclopedia of Food and Health. Academic Press. 2015. https://doi.org/10.1016/B978-0-12-384947-2.00607-3

Vancouver

Löfström C, Hansen T, Maurischat S, Malorny B. Salmonella: Salmonellosis. In Caballero B, Finglas P, Toldra F, editors, Encyclopedia of Food and Health. Academic Press. 2015 https://doi.org/10.1016/B978-0-12-384947-2.00607-3

Author

Löfström, Charlotta ; Hansen, Trine ; Maurischat, Sven ; Malorny, Burkhard. / Salmonella: Salmonellosis. Encyclopedia of Food and Health. editor / Benjamin Caballero ; Paul Finglas ; Fidel Toldra. Academic Press, 2015.

Bibtex

@inbook{49fd11e5af974c16b492d4ff3cbf650d,
title = "Salmonella: Salmonellosis",
abstract = "Salmonella remains one of the most important zoonotic pathogenic bacteria and is the causative agents of salmonellosis. The aim of this article is to give an overview of Salmonella and salmonellosis, starting by describing the characteristics of the microorganism Salmonella, including biochemical properties, physiology, classification, and nomenclature. Thereafter, the epidemiology of the organism is introduced, including the routes of transmission. Finally, the disease salmonellosis, the virulence mechanisms, and the occurrence in different types of food are described.",
keywords = "Epidemiology, Food, Food safety, Nomenclature, Pathogen, Pathogenicity, Salmonella, Salmonellosis, Transmission, Typhoid fever",
author = "Charlotta L{\"o}fstr{\"o}m and Trine Hansen and Sven Maurischat and Burkhard Malorny",
year = "2015",
doi = "10.1016/B978-0-12-384947-2.00607-3",
language = "English",
isbn = "9780123849472",
editor = "Benjamin Caballero and Paul Finglas and Fidel Toldra",
booktitle = "Encyclopedia of Food and Health",
publisher = "Academic Press",
address = "United States",

}

RIS

TY - ENCYC

T1 - Salmonella: Salmonellosis

AU - Löfström, Charlotta

AU - Hansen, Trine

AU - Maurischat, Sven

AU - Malorny, Burkhard

PY - 2015

Y1 - 2015

N2 - Salmonella remains one of the most important zoonotic pathogenic bacteria and is the causative agents of salmonellosis. The aim of this article is to give an overview of Salmonella and salmonellosis, starting by describing the characteristics of the microorganism Salmonella, including biochemical properties, physiology, classification, and nomenclature. Thereafter, the epidemiology of the organism is introduced, including the routes of transmission. Finally, the disease salmonellosis, the virulence mechanisms, and the occurrence in different types of food are described.

AB - Salmonella remains one of the most important zoonotic pathogenic bacteria and is the causative agents of salmonellosis. The aim of this article is to give an overview of Salmonella and salmonellosis, starting by describing the characteristics of the microorganism Salmonella, including biochemical properties, physiology, classification, and nomenclature. Thereafter, the epidemiology of the organism is introduced, including the routes of transmission. Finally, the disease salmonellosis, the virulence mechanisms, and the occurrence in different types of food are described.

KW - Epidemiology

KW - Food

KW - Food safety

KW - Nomenclature

KW - Pathogen

KW - Pathogenicity

KW - Salmonella

KW - Salmonellosis

KW - Transmission

KW - Typhoid fever

U2 - 10.1016/B978-0-12-384947-2.00607-3

DO - 10.1016/B978-0-12-384947-2.00607-3

M3 - Encyclopedia chapter

SN - 9780123849472

BT - Encyclopedia of Food and Health

A2 - Caballero, Benjamin

A2 - Finglas, Paul

A2 - Toldra, Fidel

PB - Academic Press

ER -