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Full Description
Members of the genus Vibrio are natural habitants of the marine environments. Many of them are human pathogens and can cause illness associated with seafood consumption. Infections caused by pathogenic vibrios are consistently reported in countries around the world, which is a major food safety concern for consumers and the food industry. Understanding the characteristics, virulence factors, methods for detection, and strategies for prevention is critical to minimize infection caused by vibrios. This book is a comprehensive guide to the understanding of infectious vibrios and application of control measures to prevent food-borne Vibrio infections.
Contents
Preface; Vibrio Infections & Food Safety; Vibrio cholerae; Vibrio parahaemolyticus; Vibrio vulnificus; Other Pathogenic Vibrios; Molecular Ecology & Epidemiology; Pathogenesis of Vibrio Infections; Antimicrobial Resistance in Vibrios; Detection of Pathogenic Vibrios; Guidelines for Controlling Vibrio parahaemolyticus & Vibrio vulnificus in Shellfish; Thermal Processing & Cold Storage - Essential Strategies for Preventing Vibrio Infections; Ionizing Radiation: A Post-Harvest Processing for Reducing Vibrios in Foods; High Hydrostatic Pressure Processing; Depuration; Consumer Education; Bacterial Stress & the Viable but Nonculturable State; Climate Changes & Seafood Safety; Index.NER(01): GB IE
