Stress Responses of Foodborne Pathogens

Food-borne bacterial pathogens can adapt to stressors during food processing and preservation, posing a risk to food safety and public health. This book provides an overview of common stressors and the molecular basis of the stress response mechanisms, as well as the response mechanisms to emerging nonthermal sterilization technologies. It is a valuable resource for researchers, graduate students, food process engineers, and product developers.

Format: Paperback / softback
Length: 620 pages
Publication date: 23 April 2023
Publisher: Springer Nature Switzerland AG

Food-borne bacterial pathogens face numerous challenges during food processing and preservation, leading to the emergence of resilient strains that pose a significant risk to food safety and public health. This comprehensive textbook provides a detailed examination of common stressors encountered during food processing, such as heat, cold, acid, osmosis, and oxidation, and delves into the molecular mechanisms employed by bacteria to adapt and survive these adverse conditions. Additionally, it explores the response strategies of foodborne pathogens to emerging nonthermal sterilization technologies, including ultrasound, high-pressure processing, pulsed electric fields, ultraviolet light, irradiation, and phytochemicals. By exploring these topics, the book aims to shed light on the future prospects for effectively controlling stress adaptation in foodborne pathogens to ensure maximum consumer safety. This resource is invaluable for researchers, graduate students, food process engineers, and product developers in the fields of food science and microbiology.

Weight: 961g
Dimension: 235 x 155 (mm)
ISBN-13: 9783030905804
Edition number: 1st ed. 2022