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Foodborne pathogens and antibiotic resistance /
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Hoboken, New Jersey :
John Wiley & Sons,
2016.
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| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- Title Page; Table of Contents; List of Contributors; Preface; Introduction; References; 1 Diversity of Foodborne Bacterial Pathogens and Parasites in Produce and Animal Products and Limitations of Current Detection Practices; 1.1 Introduction; 1.2 Common Bacterial Pathogens and Parasites Found in Produce and Animal Products; 1.3 Unusual Bacterial Pathogens and Parasites in Produce and Animal Products; 1.4 Farming Systems and Mixed (Integrated) Crop-Livestock Farming; 1.5 Major Sources of Unusual/Under-Researched Bacterial Pathogens and Parasites in Food.
- 1.6 Diversity of Farming and Processing Practices and Possible Risks1.7 Current Hygienic Practices and Their Effects on These Under-Researched Pathogens; 1.8 Current Detection Methods and Their Limitations; 1.9 Recommendation to Improve the Detection Level; 1.10 Conclusion; References; 2 Characterization of Foodborne Pathogens and Spoilage Bacteria in Mediterranean Fish Species and Seafood Products; 2.1 Fish Quality Assurance; 2.2 Microbiological Standards To Be Accomplished; 2.3 Hazard Analysis and Critical Control Points (HACCP) Implemented in the Fishery Industry.
- 2.4 Microbial Ecology of Mediterranean Fishery Products2.5 Fish and Seafood Spoilage: Characterization of Spoilage Microorganisms During Capture, Manufacture, and Distribution of Fishery Products; 2.6 Foodborne Pathogens in Mediterranean Fishery Products; 2.7 Molecular Methods for Pathogen Detection in Fishery Products; References; 3 Food Spoilage by Pseudomonas spp.-An Overview; 3.1 Introduction; 3.2 Pseudomonas spp. in Milk and Dairy Products; 3.3 Meat Spoilage by Pseudomonas spp.; 3.4 Fish Spoilage by Pseudomonas spp.; 3.5 Water Contamination by Pseudomonas spp.
- 3.6 Pseudomonas spp. in Fruit and Vegetables3.7 Biochemical and Molecular Techniques for Pseudomonas spp. Detection; 3.8 Conclusions; References; 4 Arcobacter spp. in Food Chain-From Culture to Omics; 4.1 Introduction; 4.2 Isolation and Detection of Arcobacter; References; 5 Microbial Hazards and Their Implications in the Production of Table Olives; 5.1 Table Olives: Origin, Production, and Main Types of Elaborations; 5.2 Importance of Microorganisms in Table Olives; 5.3 Molecular Methods for the Study of Microbial Populations in Table Olives; 5.4 Biological Hazards in Table Olives.
- 5.5 Use of Starter Cultures to Reduce Biological Hazards in Table Olives5.6 Hazard Analysis and Critical Control Point (HACCP) System As a Useful Tool to Improve Microbial Safety and Quality of Table Olives; 5.7 Conclusions; Acknowledgments; References; 6 The Problem of Spore-Forming Bacteria in Food Preservation and Tentative Solutions; 6.1 Introduction; 6.2 Sporulation; 6.3 Metabolic State of the Spore; 6.4 Spore Structure and Associated Mechanisms of Resistance; 6.5 Germination of Spore; 6.6 Problems of Spore-Forming Bacteria in Food Preservation; 6.7 Techniques of Spore Inactivation.