國立虎尾科技大學 |

Stress Responses of Foodborne Pathogens

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
正題名/作者:	Stress Responses of Foodborne Pathogens/ edited by Tian Ding, Xinyu Liao, Jinsong Feng.
其他作者:	Feng, Jinsong.
面頁冊數:	XIII, 620 p. 116 illus., 98 illus. in color.online resource. :
Contained By:	Springer Nature eBook
標題:	Industrial Microbiology. -
電子資源:	https://doi.org/10.1007/978-3-030-90578-1
ISBN:	9783030905781

Stress Responses of Foodborne Pathogens
Stress Responses of Foodborne Pathogens[electronic resource] /edited by Tian Ding, Xinyu Liao, Jinsong Feng. - 1st ed. 2022. - XIII, 620 p. 116 illus., 98 illus. in color.online resource.

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 pathogens to 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.

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 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.

ISBN: 9783030905781

Standard No.: 10.1007/978-3-030-90578-1doiSubjects--Topical Terms:

559618
Industrial Microbiology.

LC Class. No.: QR115-129

Dewey Class. No.: 664.001579

Stress Responses of Foodborne Pathogens
LDR:04336nam a22004215i 4500 001 1092983
003 DE-He213
005 20220422011655.0
007 cr nn 008mamaa
008 221228s2022 sz | s |||| 0|eng d
020 $a 9783030905781 $9 978-3-030-90578-1
024 7 $a 10.1007/978-3-030-90578-1 $2 doi
035 $a 978-3-030-90578-1
050 4 $a QR115-129
072 7 $a PSG $2 bicssc
072 7 $a TDCT $2 bicssc
072 7 $a TEC012010 $2 bisacsh
072 7 $a PSG $2 thema
072 7 $a TDCT $2 thema
082 0 4 $a 664.001579 $2 23
245 1 0 $a Stress Responses of Foodborne Pathogens $h [electronic resource] / $c edited by Tian Ding, Xinyu Liao, Jinsong Feng.
250 $a 1st ed. 2022.
264 1 $a Cham : $b Springer International Publishing : $b Imprint: Springer, $c 2022.
300 $a XIII, 620 p. 116 illus., 98 illus. in color. $b online resource.
336 $a text $b txt $2 rdacontent
337 $a computer $b c $2 rdamedia
338 $a online resource $b cr $2 rdacarrier
347 $a text file $b PDF $2 rda
505 0 $a 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 pathogens to 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.
520 $a 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 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.
650 2 4 $a Industrial Microbiology. $3 559618
650 2 4 $a Food Safety. $3 1058643
650 1 4 $a Food Microbiology. $3 582543
650 0 $a Bacteria. $3 600016
650 0 $a Industrial microbiology. $3 600066
650 0 $a Food—Safety measures. $3 1366579
650 0 $a Food—Microbiology. $3 1366577
700 1 $a Feng, Jinsong. $e editor. $4 edt $4 http://id.loc.gov/vocabulary/relators/edt $3 1400843
700 1 $a Liao, Xinyu. $e editor. $4 edt $4 http://id.loc.gov/vocabulary/relators/edt $3 1400842
700 1 $a Ding, Tian. $e editor. $4 edt $4 http://id.loc.gov/vocabulary/relators/edt $3 1302016
710 2 $a SpringerLink (Online service) $3 593884
773 0 $t Springer Nature eBook
776 0 8 $i Printed edition: $z 9783030905774
776 0 8 $i Printed edition: $z 9783030905798
776 0 8 $i Printed edition: $z 9783030905804
856 4 0 $u https://doi.org/10.1007/978-3-030-90578-1
912 $a ZDB-2-SBL
912 $a ZDB-2-SXB
950 $a Biomedical and Life Sciences (SpringerNature-11642)
950 $a Biomedical and Life Sciences (R0) (SpringerNature-43708)