04282nam 2201021z- 450 9910367741203321202102113-03921-933-2(CKB)4100000010106305(oapen)https://directory.doabooks.org/handle/20.500.12854/40340(oapen)doab40340(EXLCZ)99410000001010630520202102d2019 |y 0engurmn|---annantxtrdacontentcrdamediacrrdacarrierAdvances in Prevention of Foodborne Pathogens of Public Health Concern during ManufacturingMDPI - Multidisciplinary Digital Publishing Institute20191 online resource (168 p.)3-03921-932-4 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 Organization, around 420,000 individuals around the globe, lose their lives annually due to foodborne diseases. This emphasizes the need for innovative and emerging interventions, for further prevention or mitigation of the risk of foodborne microbial pathogens during food processing and manufacturing. The current publication discusses recent advancements and progress in the elimination and decontamination of microbial pathogens during various stages of manufacturing and production. Special emphasis is placed on hurdle validation studies, investigating decontamination of non-typhoidal Salmonella enterica serovars, various serogroups of Shiga toxin-producing Escherichia coli, public health-significant serotypes of Listeria monocytogenes, and pathogenic species of Cronobacter.Medicine and Nursingbicsscbacteriabeefbile acidsbiocidal effectivenessbiofilm formationbiosensorsblackberryblueberrycaprylic acidcarbon dioxidecarvacrolCronobacter outbreaksCronobacter sakazakiidietary bioactive componentsdisinfectantsepithelial barrierEscherichia coliEscherichia coli (STEC)essential oilsfood borne pathogensfood safetyfoodborne pathogensfungigrapegut microbiotahabituationhigh hydrostatic pressurehigh-pressure pasteurizationinfant care settingListeria monocytogenesmicrofluidic chipmodified atmosphere packagingn/anatural background microfloranitrogennon-ozonated waterozonozonated waterplant extractspostharvest diseasespowdered infant formulapreventive measuresrapid detectionraspberryraw milksalmonellosisserogroupsShiga toxin-producing Escherichia coliShiga toxin-producing Escherichia coli (STEC)small fruitsstainless steelstrawberrystx-genesstx-subtypessynergism of mild heat and pressuretemperatureMedicine and Nursing579/.16Bisha BledarFouladkhah Aliyar CyrusBOOK9910367741203321Advances in Prevention of Foodborne Pathogens of Public Health Concern during Manufacturing3021735UNINA