Industrial And Host Associated Stress Responses In Food Microbes Implications For Food Technology And Food Safety
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| Author | : Lorena Ruiz |
| Publisher | : Frontiers Media SA |
| Total Pages | : 295 |
| Release | : 2017-10-19 |
| Genre | : |
| ISBN | : 288945293X |
Throughout the food processing chain and after ingestion by the host, food associated bacteria have to cope with a range of stress factors such as thermal and/or non-thermal inactivation treatments, refrigeration temperatures, freeze-drying, high osmolarity, acid pH in the stomach or presence of bile salts in the intestine, that threaten bacterial survival. The accompanying plethora of microbial response and adaptation phenomena elicited by these stresses has important implications for food technology and safety. Indeed, while resistance development of pathogenic and spoilage microorganisms may impose health risks for the consumer and impart great economic losses to food industries, reduced survival of probiotic bacteria may strongly compromise their claimed health benefit attributes. As a result, substantial research efforts have been devoted in the last decades to unravel the mechanisms underlying stress response and resistance development in food associated microorganisms in order to better predict and improve (i) the inactivation of foodborne pathogens and spoilage microorganisms on the one hand and (ii) the robustness and performance of beneficial microorganisms on the other. Moreover, the recent implementation of system-wide omics and (single-)cell biology approaches is greatly boosting our insights into the modes of action underlying microbial inactivation and survival. This Research Topic aims to provide an avenue for dissemination of recent advances within the field of microbial stress response and adaptation, with a particular focus not only on food spoilage and pathogenic microorganisms but also on beneficial microbes in foods.
| Author | : Tian Ding |
| Publisher | : Springer Nature |
| Total Pages | : 618 |
| Release | : 2022-04-22 |
| Genre | : Technology & Engineering |
| ISBN | : 3030905780 |
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.
| Author | : Effie Tsakalidou |
| Publisher | : Springer Science & Business Media |
| Total Pages | : 540 |
| Release | : 2011-09-06 |
| Genre | : Technology & Engineering |
| ISBN | : 0387927719 |
Beginning with the basics of lactic acid bacteria and stress response, then working into specific fields of research and current developments, Stress Responses of Lactic Acid Bacteria will serve as an essential guidebook to researchers in the field, industry professionals, and advanced students in the area. The exploration of stress responses in lactic acid bacteria began in the early 90s and revealed the differences that exist between LAB and the classical model microorganisms. A considerable amount of work has been performed on the main genera / species of LAB regarding the genes implicated and their actual role and regulation, and the mechanisms of stress resistance have also been elucidated. Recent genome and transcriptome analyses complement the proteome and genetic information available today and shed a new light on the perception of and the responses to stress by lactic acid bacteria.
| Author | : |
| Publisher | : Academic Press |
| Total Pages | : 2356 |
| Release | : 2013-12-12 |
| Genre | : Technology & Engineering |
| ISBN | : 0123786134 |
With the world’s growing population, the provision of a safe, nutritious and wholesome food supply for all has become a major challenge. To achieve this, effective risk management based on sound science and unbiased information is required by all stakeholders, including the food industry, governments and consumers themselves. In addition, the globalization of the food supply requires the harmonization of policies and standards based on a common understanding of food safety among authorities in countries around the world. With some 280 chapters, the Encyclopedia of Food Safety provides unbiased and concise overviews which form in total a comprehensive coverage of a broad range of food safety topics, which may be grouped under the following general categories: History and basic sciences that support food safety; Foodborne diseases, including surveillance and investigation; Foodborne hazards, including microbiological and chemical agents; Substances added to food, both directly and indirectly; Food technologies, including the latest developments; Food commodities, including their potential hazards and controls; Food safety management systems, including their elements and the roles of stakeholders. The Encyclopedia provides a platform for experts from the field of food safety and related fields, such as nutrition, food science and technology and environment to share and learn from state-of-the art expertise with the rest of the food safety community. Assembled with the objective of facilitating the work of those working in the field of food safety and related fields, such as nutrition, food science and technology and environment - this work covers the entire spectrum of food safety topics into one comprehensive reference work The Editors have made every effort to ensure that this work meets strict quality and pedagogical thresholds such as: contributions by the foremost authorities in their fields; unbiased and concise overviews on a multitude of food safety subjects; references for further information, and specialized and general definitions for food safety terminology In maintaining confidence in the safety of the food supply, sound scientific information is key to effectively and efficiently assessing, managing and communicating on food safety risks. Yet, professionals and other specialists working in this multidisciplinary field are finding it increasingly difficult to keep up with developments outside their immediate areas of expertise. This single source of concise, reliable and authoritative information on food safety has, more than ever, become a necessity
| Author | : Surajit Das |
| Publisher | : Elsevier |
| Total Pages | : 774 |
| Release | : 2022-10-27 |
| Genre | : Science |
| ISBN | : 0323983081 |
**Selected for Doody's Core Titles® 2024 in Microbiology**Understanding Microbial Biofilms: Fundamentals to Applications focuses on the microbial biofilms of different environments. The book provides a comprehensive overview of the fundamental aspects of microbial biofilms, their existence in nature, their significance, and the different clinical and environmental problems associated with them. The book covers both the fundamentals and applications of microbial biofilms, with chapters on the introduction to the microbial community and its architecture, physiology, mechanisms and imaging of biofilms in nature and fungal, algal, and bacillus biofilm control. In addition, the book highlights the molecular and biochemical aspects of bacterial biofilms, providing a compilation of chapters on the bacterial community and communication from different environments. Finally, the book covers recent advancements in various aspects of microbial biofilms including the chapters on their biotechnological applications. All the chapters are written by experts who have been working on different aspects of microbial biofilms. - Illustrates fundamental aspects surrounding microbial biofilms, along with recent advancements - Provides an overview on the principal aspects of biofilms, i.e., formation, regulation, distribution, control, and application - Updates on the progress on biofilm regulation through 'omics' - Serves as a classical manual for all researchers, academicians, and students who would want complete insights on biofilms in a single resource - Covers all recent advancements and amendments on microbial biofilms
| Author | : Ahmed E. Yousef |
| Publisher | : CRC Press |
| Total Pages | : 368 |
| Release | : 2002-12-17 |
| Genre | : Science |
| ISBN | : 1420012827 |
The first book to address the subject, Microbial Stress Adaptation and Food Safety emphasizes the implications of stress adaptation and its consequences for food safety. It covers the basic science, kinetics, mechanisms, assessment, and control of stress adaptation and its impact on the safety of foods produced by minimal processing or non-thermal technologies. World renowned experts in the field provide detailed accounts of problems associated with stress adaptation and suggest practical solutions for overcoming these problems.
| Author | : Adam Schikora |
| Publisher | : Frontiers Media SA |
| Total Pages | : 149 |
| Release | : 2020-11-09 |
| Genre | : Science |
| ISBN | : 2889639789 |
This eBook is a collection of articles from a Frontiers Research Topic. Frontiers Research Topics are very popular trademarks of the Frontiers Journals Series: they are collections of at least ten articles, all centered on a particular subject. With their unique mix of varied contributions from Original Research to Review Articles, Frontiers Research Topics unify the most influential researchers, the latest key findings and historical advances in a hot research area! Find out more on how to host your own Frontiers Research Topic or contribute to one as an author by contacting the Frontiers Editorial Office: frontiersin.org/about/contact.
| Author | : National Research Council |
| Publisher | : National Academies Press |
| Total Pages | : 200 |
| Release | : 2002-11-29 |
| Genre | : Technology & Engineering |
| ISBN | : 030916933X |
Genetic-based animal biotechnology has produced new food and pharmaceutical products and promises many more advances to benefit humankind. These exciting prospects are accompanied by considerable unease, however, about matters such as safety and ethics. This book identifies science-based and policy-related concerns about animal biotechnologyâ€"key issues that must be resolved before the new breakthroughs can reach their potential. The book includes a short history of the field and provides understandable definitions of terms like cloning. Looking at technologies on the near horizon, the authors discuss what we know and what we fear about their effectsâ€"the inadvertent release of dangerous microorganisms, the safety of products derived from biotechnology, the impact of genetically engineered animals on their environment. In addition to these concerns, the book explores animal welfare concerns, and our societal and institutional capacity to manage and regulate the technology and its products. This accessible volume will be important to everyone interested in the implications of the use of animal biotechnology.
| Author | : B.J. Wood |
| Publisher | : Springer Science & Business Media |
| Total Pages | : 407 |
| Release | : 2012-12-06 |
| Genre | : Technology & Engineering |
| ISBN | : 1461501911 |
Beginning with an introduction to relevant genetic techniques, chapters cover all major groups of LAB, including the Bifidobacteria; plasmid biology, gene transfer, phage, and sugar metabolism; gene expression of various LAB; applications for genetically engineered LAB, including the emerging field of medical applications; and the legal and consumer issues that arise from such applications. This resource will set the benchmark for the state of knowledge of LAB genetics and should be of value to food scientists and other researchers working with LAB in its present and future capacities. Professionals using lactic acid bacteria (LAB) for research and/or as working organisms, whether in food and dairy fermentations or in the exciting new field of clinical delivery agents, will find this book invaluable. In addition, professors teaching under- and post-graduates in microbiology, and postgraduate research students will also find this an essential reference work.
| Author | : Ryan J. Arsenault |
| Publisher | : Frontiers Media SA |
| Total Pages | : 165 |
| Release | : 2016-11-02 |
| Genre | : |
| ISBN | : 2889450295 |
Gut health and specifically the gut microbiome-host interaction is currently a major research topic across the life sciences. In the case of animal sciences research into animal production and health, the gut has been a continuous area of interest. Production parameters such as growth and feed efficiency are entirely dependent on optimum gut health. In addition, the gut is a major immune organ and one of the first lines of defense in animal disease. Recent changes in animal production management and feed regulations, both regulatory and consumer driven, have placed added emphasis on finding ways to optimize gut health in novel and effective ways. In this volume we bring together original research and review articles covering three major categories of gut health and animal production: the gut microbiome, mucosal immunology, and feed-based interventions. Included within these categories is a broad range of scientific expertise and experimental approaches that span food animal production. Our goal in bringing together the articles on this research topic is to survey the current knowledge on gut health in animal production. The following 15 articles include knowledge and perspectives from researchers from multiple countries and research perspectives, all with the central goal of improving animal health and production.
