Antibiotic Residue and Resistance in Seafood Safety and Quality / / edited by Asem Sanjit Singh, Manoharmayum Shaya Devi, Upendra Nongthomba

• Pubblicazione: Singapore : , : Springer Nature Singapore : , : Imprint : Springer, , 2025
• Edizione: 1st ed. 2025.
• Descrizione fisica: 1 online resource (XIX, 229 p. 23 illus., 22 illus. in color.)
• Disciplina: 579
• Soggetto topico: Microbiology; Microbial ecology; Industrial microbiology; Toxicology; Environmental Microbiology; Industrial Microbiology
• Persona (resp. second.): SinghAsem Sanjit; DeviManoharmayum Shaya; NongthombaUpendra
• Nota di contenuto: Chapter 1. Exploring global antibiotic use: A focus on seafood -- Chapter 2. Assessing the impact of processing technologies on antibiotic residues in seafood -- Chapter 3. Prevalence and antimicrobial resistance of seafood-borne bacterial pathogens -- Chapter 4. Antimicrobial resistance in fish and fishery products: an emerging threat for public health -- Chapter 5. Quinolone and colistin resistance in Escherichia coli: Occurrence, mechanisms, and future challenges -- Chapter 6. Technological interventions to mitigate antibiotic use in seafood processing -- Chapter 7. Exploring antibiotic substitutes for sustainable aquaculture -- Chapter 8. Potential plant-based phytochemicals as an alternative to antibiotic in the fight against bacterial drug resistance -- Chapter 9. Fighting the Spread of Antibiotic Resistance in Bacteria: A Global Challenge in Environment and Food -- Chapter 10. Nano-enabled Solutions for Antibiotic Degradation in Aquatic Systems -- Chapter 11. Metagenomic approaches to antibiotic resistance characterization: an overview.
• Sommario/riassunto: This book embark explores the global antibiotic trends in seafood, and delves into the intricate interplay between antibiotic consumption and its ramifications within the seafood industry. The nuanced effects of processing techniques on antibiotic residue levels in seafood are investigated, elucidating the prevalence of antibiotics and their metabolites within these commodities. The book also peers into the microbial realm of seafood, revealing the intricacies of resistance mechanisms, prevalence rates, pathogenicity, and related phenomena. It then explores the antibiotic alternatives in aquatic environments, including the utilization of nanoparticles and plant extracts. Artificial intelligence integration and sensor development for antibiotic residue detection ensures quality assurance and consumer safety within the seafood industry, and has been well-covered in this volume. This edited volume is beneficial for graduate students in fisheries science, life sciences, animal biotechnology, zoology, and microbiology. This can be a reference material for fisheries professionals, scientific communities, researchers, and scholars as well, for navigating the global antibiotic trends in seafood.
• Titolo autorizzato: Antibiotic Residue and Resistance in Seafood Safety and Quality
• ISBN: 981-9646-40-5
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Lingua di pubblicazione: Inglese
• Record Nr.: 9910999666803321
• Lo trovi qui: Univ. Federico II