International Handbook of Foodborne Pathogens

• Author : Marianne D. Miliotis,Jeffrey W. Bier
• Publisher : CRC Press
• Release : 18 March 2003

This reference describes the management, control, and prevention of microbial foodborne disease. It analyzes transformations in the epidemiology of foodborne disease from increased transnational food exchange to examinations of new and emerging zoonoses. It also discusses the prevalence and risk of foodborne disease in developing and industrialized

• Author : Ronald G. Labbé,Santos García
• Publisher : John Wiley & Sons
• Release : 03 October 2001

An expert survey of foodborne pathogens, illnesses, and control methods This volume offers broad and accessible coverage of the pathogens-bacteria, viruses, and parasites-most commonly responsible for foodborne illness. It discusses the nature of illnesses; the epidemiology of pathogens; and current detection, prevention, and control methods. It also features chapters on the globalization of the food supply, seafood toxins, and other miscellaneous agents. Twenty-one chapters, by experts from around the world, cover the most dangerous illnesses and foodborne pathogens currently threatening

• Author : Clive de W Blackburn,Peter J McClure
• Publisher : Elsevier
• Release : 30 June 2009

Effective control of pathogens continues to be of great importance to the food industry. The first edition of Foodborne pathogens quickly established itself as an essential guide for all those involved in the management of microbiological hazards at any stage in the food production chain. This major edition strengthens that reputation, with extensively revised and expanded coverage, including more than ten new chapters. Part one focuses on risk assessment and management in the food chain. Opening chapters review the important

• Author : Y Motarjemi,M. Adams
• Publisher : Woodhead Publishing
• Release : 30 May 2006

Developments such as the increasing globalisation of the food industry, new technologies and products, and changes in the susceptibility of populations to disease, have all highlighted the problem of emerging pathogens. Pathogens may be defined as emerging in a number of ways. They can be newly-discovered, linked for the first time to disease in humans or to a particular food. A pathogen may also be defined as emerging when significant new strains emerge from an existing pathogen, or if the

• Author : Aliyar Cyrus Fouladkhah,Bledar Bisha
• Publisher : MDPI
• Release : 27 November 2019

According to a report from the U.S. Centers for Disease Control and Prevention (CDC), achieving safe and healthier foods was one of the top ten achievements of public health in the 20th century. However, considerable persisting challenges currently exist in developed nations and developing economies for further assuring the safety and security of the food supplies. According to CDC estimates, as many as 3000 American adults, as an example, and based on a recent epidemiological estimate of the World Health

• Author : Xiangyu Deng,Henk C. den Bakker,Rene S. Hendriksen
• Publisher : Springer
• Release : 23 January 2017

This book provides a timely and thorough snapshot into the emerging and fast evolving area of applied genomics of foodborne pathogens. Driven by the drastic advance of whole genome shot gun sequencing (WGS) technologies, genomics applications are becoming increasingly valuable and even essential in studying, surveying and controlling foodborne microbial pathogens. The vast opportunities brought by this trend are often at odds with the lack of bioinformatics know-how among food safety and public health professionals, since such expertise is not

• Author : Tian Ding
• Publisher : Springer Nature
• Release : 18 May 2022

• Author : Christina L. Swaggerty,Kenneth J. Genovese,Haiqi He,James Allen Byrd Jr,Michael H. Kogut
• Publisher : Frontiers Media SA
• Release : 31 August 2018

Foodborne illness resulting from food production animals is a global health concern, and the Centers for Disease Control estimate that one in six Americans will become sick with a foodborne illness each year. Of course there are numerous causes for these outbreaks, but contamination from a food production animal is certainly one source. Understanding the host-pathogen interaction and how foodborne bacterial pathogens establish a persistent infection and evade host immune responses will be pivotal in reducing the instance of foodborne

• Author : Frank L. Bryan
• Publisher : Unknown
• Release : 18 May 1979

• Author : Anonim
• Publisher : Unknown
• Release : 18 May 1995

• Author : Guillermo López-Campos,Joaquín V. Martínez-Suárez,Mónica Aguado-Urda,Victoria López-Alonso
• Publisher : Springer Science & Business Media
• Release : 10 March 2012

This is a review of recent advances on the use of DNA microarray for diagnosing foodborne pathogens. Rapid detection and characterization of foodborne pathogens is critical for food safety. Many relevant technologies have been intensively developed to date. DNA microarray technology offers a new way to food safety involving pathogen detection and characterization. DNA microarray can be used for detection and characterization of pathogens by analyzing hybridization patterns between capture probes and nucleic acids isolated from food samples or bacteria.

• Author : Dario de Medici,David Rodriguez-Lazaro,Nigel Cook
• Publisher : Frontiers Media SA
• Release : 03 January 2022

• Author : Dongyou Liu
• Publisher : CRC Press
• Release : 28 July 2009

While the vast majority of our food supplies are nutritious and safe, foodborne pathogen-related illness still affects millions of people each year. Large outbreaks of foodborne diseases- such as the recent salmonella outbreak linked to various peanut butter products- continue to be reported with alarming frequency.All-Encompassing Guide to Detecti

• Author : Lanming Chen,Walid Alali
• Publisher : Frontiers Media SA
• Release : 06 February 2019

Food is the first necessity for humans to survive with huge amounts of food consumed daily worldwide. Globalization of food industry results in an increasingly complex food chain, making food safety a universal issue. Many millions of people in the world become sick while hundreds of thousand die annually due to consumption of contaminated food. Pathogenic bacteria contaminate food at any stages in the food chain, including production, processing, supplying, and storage. The most commonly known bacterial pathogens associated with

• Author : Om V. Singh
• Publisher : John Wiley & Sons
• Release : 30 January 2017

Food is an essential means for humans and other animals to acquire the necessary elements needed for survival. However, it is also a transport vehicle for foodborne pathogens, which can pose great threats to human health. Use of antibiotics has been enhanced in the human health system; however, selective pressure among bacteria allows the development for antibiotic resistance. Foodborne Pathogens and Antibiotic Resistance bridges technological gaps, focusing on critical aspects of foodborne pathogen detection and mechanisms regulating antibiotic resistance that