Info
- Utilizzare la checkbox di selezione a fianco di ciascun documento per attivare le funzionalità di stampa, invio email, download nei formati disponibili del (i) record.
Foodborne Pathogens [[electronic resource] ] : Virulence Factors and Host Susceptibility / / edited by Joshua B. Gurtler, Michael P. Doyle, Jeffrey L. Kornacki
| Foodborne Pathogens [[electronic resource] ] : Virulence Factors and Host Susceptibility / / edited by Joshua B. Gurtler, Michael P. Doyle, Jeffrey L. Kornacki |
| Edizione | [1st ed. 2017.] |
| Pubbl/distr/stampa | Cham : , : Springer International Publishing : , : Imprint : Springer, , 2017 |
| Descrizione fisica | 1 online resource (VIII, 652 p. 25 illus., 12 illus. in color.) |
| Disciplina | 664.001579 |
| Collana | Practical Approaches |
| Soggetto topico |
Microbiology
Food—Biotechnology Public health Bacteriology Medical microbiology Food Microbiology Food Science Public Health Medical Microbiology |
| ISBN | 3-319-56836-1 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | 1. Advantages of Virulotyping Pathogens Over Traditional Identification and Characterization Methods -- 2. Varying pathogenicity of Campylobacter jejuni isolates -- 3. Strain-specific virulence differences in Listeria monocytogenes: current perspectives in addressing an old and vexing issue -- 4. The Listeria monocytogenes triad for success: food matrix, stress response and virulence -- 5. Virulence traits in the Cronobacter genus -- 6. Factors Affecting Variation in Salmonella Virulence -- 7. Shigella: Virulence Factors and Pathogenicity -- 8. Alterations in Shiga toxin-producing E. coli colonization and virulence following dietary modulation and administration of antimicrobials -- 9. The Role of Alternative Sigma Factors in Pathogen Virulence -- 10. The Effects of Food Composition on Foodborne Illness Infectious Dose and Host Susceptibility -- 11. The Rise of Genomics and the Promise of Whole Genome Sequencing for Understanding Microbial Foodborne Pathogens -- 12. Host innate immune factors influencing enterohemorrhagic Escherichia coli pathogenicity -- 13. In Defense of the European 100 CFU of Listeria monocytogenes/g in ready-to-eat foods -- 14. Science to Support the Prevention of Listeria monocytogenes in Ready-to-Eat Foods -- 15. Foodborne Pathogens: Virulence Factors and Host Susceptibility -- 16. Infectious Dose and an Aging Population: Susceptibility of the Aged to Foodborne Pathogens -- 18. Foodborne Pathogens and host predilection -- 19. The influence of virulence factors on dose response of food-borne pathogens -- 20. Clostridium botulinum and the Most Poisonous Poison -- 21. Mitigation of foodborne illnesses by probiotics. . |
| Record Nr. | UNINA-9910253915803321 |
| Cham : , : Springer International Publishing : , : Imprint : Springer, , 2017 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
The Microbiological Safety of Low Water Activity Foods and Spices [[electronic resource] /] / edited by Joshua B. Gurtler, Michael P. Doyle, Jeffrey L. Kornacki
| The Microbiological Safety of Low Water Activity Foods and Spices [[electronic resource] /] / edited by Joshua B. Gurtler, Michael P. Doyle, Jeffrey L. Kornacki |
| Edizione | [1st ed. 2014.] |
| Pubbl/distr/stampa | New York, NY : , : Springer New York : , : Imprint : Springer, , 2014 |
| Descrizione fisica | 1 online resource (437 p.) |
| Disciplina |
54
540 641.3 660.62 |
| Collana | Practical Approaches |
| Soggetto topico |
Food—Biotechnology
Chemistry Microbiology Food Science Chemistry/Food Science, general Applied Microbiology |
| ISBN | 1-4939-2062-6 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | A. Introduction and Overview -- 1. The Microbiological Safety of Spices and Low Water Activity Foods: Correcting Historic Misassumptions.-2. Challenges in the Control of Foodborne Pathogens in Low-Water Activity Foods and Spices -- B. Pathogen Persistence and Control in Low aw Foods and Processing Plants -- 3. Adaptation of Pathogenic Microorganisms to Dry Conditions -- 4. Transcriptomic Responses of Salmonella Species to Desiccation and Low-Moisture Environments: Extending Our Knowledge of How Bacteria Cope with Low-Moisture Stress -- 5. Processing Plant Investigations: Practical Approaches to Determining Sources of Persistent Bacterial Strains in the Industrial Food Processing Environment -- 6. Dry Cleaning, Wet Cleaning and Alternatives to Processing Plant Hygiene and Sanitation -- C. Low aw Food Commodities of Interest -- 7. Spices -- 8. Dried Dairy-Based Products -- 9. Low Water Activity Meat Products -- 10. Dried, Ready-to-Eat Cereal Products -- 11. Powdered Infant Formula -- 12. Nuts and Nut Pastes -- 13. Flour and Meal -- 14. Chocolate and Confectionary -- 15. Salty Snack Foods -- 16. Pet Foods -- 17. Dried Teas and Herbs -- D. Product Testing -- 18. Regulatory Testing Guidelines and Recommendations -- 19. Methodological and Sampling Challenges to Testing Spices and Low aw Foods for the Presence of Foodborne Pathogens -- E. Low aw Food Decontamination -- 20. Irradiation, Microwave and Alternative Energy-Based Treatments for Low Water Activity -- 21. Heat and Steam Treatments -- F. Research Needs -- 22. Research Gaps and Needs Pertaining to Microbial Pathogens in Spices and Low aw Foods. |
| Record Nr. | UNINA-9910298647103321 |
| New York, NY : , : Springer New York : , : Imprint : Springer, , 2014 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||