000			04687nam a2200469 i 4500
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003			ES-MaUEC
005			20230102122019.0
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007			cr nn 008mamaa
008			220422s2022 sz | o |||| 0|eng d
020			_a9783030905781
024	7		_a10.1007/978-3-030-90578-1 _2doi
040			_aES-MaUEC _bspa _cES-MaUEC _dES-MaUEC
050		4	_aQR115 _b2022 EB
245	0	0	_aStress Responses of Foodborne Pathogens _cedited by Tian Ding, Xinyu Liao, Jinsong Feng
250			_a1st edition 2022
264		1	_aCham _bSpringer International Publishing _c2022
300			_a1 recurso en línea (XIII, 620 páginas) _b116 ilustraciones, 98 ilustraciones a color
336			_atexto _btxt _2rdacontent
337			_aelectrónico _bc _2rdamedia
338			_arecurso electrónico _bcr _2rdacarrier
347			_aarchivo de texto _bPDF
505	0		_aPart 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			_aFood-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.
988			_aSpringer_BiomedLife_2022
650		7	_2embne _9150782 _aMicrobiología alimentaria
650		7	_2embne _9138717 _aMicroorganismos
700	1		_aDing, Tian. _eeditor literario
700	1		_aLiao, Xinyu. _eeditor literario
700	1		_aFeng, Jinsong. _eeditor literario
773	0		_tSpringer Nature eBook
776	0	8	_iPrinted edition: _z9783030905774
776	0	8	_iPrinted edition: _z9783030905798
776	0	8	_iPrinted edition: _z9783030905804
856	4	0	_uhttps://go.openathens.net/redirector/universidadeuropea.es?url=https://doi.org/10.1007/978-3-030-90578-1 _zAcceso a este recurso digital (usuarios Universidad Europea de Madrid)
942			_2lcc _cLE
998			_b09/2022 _dz _eb _zSI