Advances in Prevention of Foodborne Pathogens of Public Health Concern during Manufacturing

Edited by
November 2019
168 pages
  • ISBN978-3-03921-932-2 (Paperback)
  • ISBN978-3-03921-933-9 (PDF)

This book is a reprint of the Special Issue Advances in Prevention of Foodborne Pathogens of Public Health Concern during Manufacturing that was published in

Biology & Life Sciences
Environmental & Earth Sciences
Medicine & Pharmacology

According to a report from the U.S. Centers for Disease Control and Prevention (CDC), achieving safe and healthier foods was one of the top ten achievements of public health in the 20th century. However, considerable persisting challenges currently exist in developed nations and developing economies for further assuring the safety and security of the food supplies. According to CDC estimates, as many as 3000 American adults, as an example, and based on a recent epidemiological estimate of the World Health Organization, around 420,000 individuals around the globe, lose their lives annually due to foodborne diseases. This emphasizes the need for innovative and emerging interventions, for further prevention or mitigation of the risk of foodborne microbial pathogens during food processing and manufacturing. The current publication discusses recent advancements and progress in the elimination and decontamination of microbial pathogens during various stages of manufacturing and production. Special emphasis is placed on hurdle validation studies, investigating decontamination of non-typhoidal Salmonella enterica serovars, various serogroups of Shiga toxin-producing Escherichia coli, public health-significant serotypes of Listeria monocytogenes, and pathogenic species of Cronobacter.

  • Paperback
© 2020 by the authors; CC BY license
Listeria monocytogenes; natural background microflora; raw milk; high-pressure pasteurization; synergism of mild heat and pressure; postharvest diseases; food borne pathogens; bacteria; fungi; food safety; plant extracts; small fruits; grape; strawberry; blueberry; raspberry; blackberry; essential oils; Escherichia coli (STEC); beef; serogroups; stx-genes; stx-subtypes; Cronobacter sakazakii; powdered infant formula; Cronobacter outbreaks; preventive measures; infant care setting; Shiga toxin-producing Escherichia coli (STEC); biofilm formation; temperature; stainless steel; Listeria monocytogenes; ozon; ozonated water; non-ozonated water; disinfectants; biocidal effectiveness; Shiga toxin-producing Escherichia coli; habituation; carvacrol; caprylic acid; high-pressure pasteurization; high hydrostatic pressure; carbon dioxide; nitrogen; modified atmosphere packaging; Escherichia coli; dietary bioactive components; salmonellosis; bile acids; epithelial barrier; gut microbiota; foodborne pathogens; microfluidic chip; rapid detection; food safety; biosensors; n/a