Increases in the number of outbreaks and severity of infection resulting in high mortality has led to the recognition that not all foodborne pathogens are equally virulent. Hypervirulence is defined as a state in which a pathogen exhibits heightened abilities to cause disease, whether by increased invasiveness, enhanced ability to evade host defenses or through other mechanisms. In this session, a panel of experts will discuss the genetic, phenotypic, physiological and other bases of hypervirulent behavior in various foodborne pathogens, including Salmonella, Campylobacter jejuni and Toxoplasma gondii.

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