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Toxigenicity and Virulence of Some Food Born Bacteria (Paperback)
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Toxigenicity and Virulence of Some Food Born Bacteria (Paperback)
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Extracellular proteins of pathogenic bacteria are main contributors
of pathogenesis and are involved in bacterial virulence. These
proteins have a range of biological functions ranging from host
cell toxicity to more subtle alterations of the host cell for the
benefit of the invader (Wooldridge,2009).The virulence factors of
pathogenic bacteria are divided into several groups on the basis of
the mechanism of virulence and function. Of the important ones are
secretary proteins such as toxins and enzymes (Wu et al., 2008).
Among these pathogenic bacteria are genus Bacillus and
Staphylococcus which cause a wide variety of diseases through
production of their toxins on several substrates, among these
substrates "food" and this resulting in food poisoning. Polymerase
chain reaction (PCR) methods offer a sensitive and specific
detection of pathogens and can discriminate virulent bacteria from
a virulent members of the same species as well(Olsen, 2000). In the
last 10 years, many authors have proposed the use of PCR for the
detection of food-borne pathogens to replace the time-consuming
culture-based classical techniques (Gravet et al., 1999 and Miethke
et al., 1992).
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