LEADER 04934nam 22006735 450 001 9910564694303321 005 20251113190050.0 010 $a3-030-90578-0 024 7 $a10.1007/978-3-030-90578-1 035 $a(MiAaPQ)EBC6961436 035 $a(Au-PeEL)EBL6961436 035 $a(CKB)21605608100041 035 $a(PPN)262172291 035 $a(OCoLC)1312739899 035 $a(DE-He213)978-3-030-90578-1 035 $a(EXLCZ)9921605608100041 100 $a20220422d2022 u| 0 101 0 $aeng 135 $aurcnu|||||||| 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aStress Responses of Foodborne Pathogens /$fedited by Tian Ding, Xinyu Liao, Jinsong Feng 205 $a1st ed. 2022. 210 1$aCham :$cSpringer International Publishing :$cImprint: Springer,$d2022. 215 $a1 online resource (618 pages) 225 1 $aBiomedical and Life Sciences Series 311 08$aPrint version: Ding, Tian Stress Responses of Foodborne Pathogens Cham : Springer International Publishing AG,c2022 9783030905774 327 $aPart I: Introduction -- Chapter 1: The importance of understanding the stress response in foodborne pathogens along the food production chain -- Part II: Response of foodborne pathogens to various food processing-related stressors -- Chapter 2: Response of foodborne pathogens to thermal processing -- Chapter 3: Response of foodborne pathogens to cold stress -- Chapter 4: Response of foodborne pathogens to acid stress -- Chapter 5: Response of foodborne pathogens to osmotic stress -- Chapter 6: Response of foodborne pathogens to oxidative stress -- Part III: Response of foodborne pathogens to emerging nonthermal technologies -- Chapter 7: Response of food-borne pathogens to ultrasound -- Chapter 8: Response of foodborne pathogens to high-pressure processing -- Chapter 9: Response of foodborne pathogens to pulse electric fields -- Chapter 10: Response of foodborne pathogens to cold plasma -- Chapter 11: Response of foodborne pathogens to ultraviolet light -- Chapter 12: Response of foodborne pathogensto irradiation -- Chapter 13: Response of foodborne pathogens for phytochemicals -- Part IV: Stress response mechanisms of foodborne pathogens -- Chapter 14: Viable but nonculturable bacteria -- Chapter 15: Persistence phenotype -- Chapter 16: Biofilm formation of food-borne pathogens -- Chapter 17: Bacterial Spores -- Chapter 18: Sublethally injury adaptation -- Chapter 19: Bacterial Programmed Cell Death -- Chapter 20: Cross-protection response -- Chapter 21: In situ analytical tools to resolve stress response mechanisms of foodborne pathogens -- Part V: Concluding remarks and future prospect -- Chapter 22: Control of the stress response of foodborne pathogens. 330 $aFood-borne bacterial pathogens encounter a number of stressors during food processing and preservation. More and more pathogens are able to adapt their physiological properties and/or genetic expression to survive these stressors and pose a risk to food safety and public health. This book provides the reader with a comprehensive overview of common food processing-associated stressors (e.g., heat, cold, acid, osmosis, and oxidation) and deals with the molecular basis of the respective bacterial stress response mechanisms (e.g., viable but nonculturable state, biofilm formation, sporulation, and cross-protection response). Additionally, various chapters cover the response mechanisms of foodborne pathogens to emerging nonthermal sterilisation technologies such as ultrasound, high-pressure processing, pulsed electric fields, ultraviolet light, irradiation and phytochemicals. Through this book we also learn about future prospects for the efficient control of stress adaption in foodborne pathogens to ensure maximum consumer safety. This book offers a valuable resource for researchers, graduate students, food process engineers and product developers in the fields of food science and microbiology. 410 0$aBiomedical and Life Sciences Series 606 $aFood$xMicrobiology 606 $aFood$xSafety measures 606 $aIndustrial microbiology 606 $aBacteria 606 $aFood Microbiology 606 $aFood Safety 606 $aIndustrial Microbiology 606 $aBacteria 615 0$aFood$xMicrobiology. 615 0$aFood$xSafety measures. 615 0$aIndustrial microbiology. 615 0$aBacteria. 615 14$aFood Microbiology. 615 24$aFood Safety. 615 24$aIndustrial Microbiology. 615 24$aBacteria. 676 $a664.001579 676 $a615.954 702 $aLiao$b Xinyu 702 $aDing$b Tian 702 $aFeng$b Jinsong 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910564694303321 996 $aStress Responses of Foodborne Pathogens$92836997 997 $aUNINA