Cover Image
Read Now

Stress Responses of Foodborne Pathogens

Food-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 t...

Full description

Bibliographic Details
Other Authors: Ding, Tian (Editor), Liao, Xinyu (Editor), Feng, Jinsong (Editor)
Format: eBook
Language:English
Published: Cham Springer International Publishing 2022, 2022
Edition:1st ed. 2022
Subjects:
Bacteria
Food / Microbiology
Food / Safety Measures
Food Microbiology
Industrial Microbiology
Food Safety
Online Access:
Collection: Springer eBooks 2005- - Collection details see MPG.ReNa
Table of Contents:
  • Part 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

Similar Items