Stress Responses of Foodborne Pathogens

ISBN-13: 9783030905804 / Angielski

Tian Ding; Xinyu Liao; Jinsong Feng

Opis

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.

Spis treści

Contents

Part I Introduction

Chapter 1 The importance of understanding the stress response in foodborne pathogens along the food production chain

Tian Ding, Xinyu Liao, Jingsong Feng

 

Part II Response of foodborne pathogens to various food processing-related stressors 

Chapter 2 Response of foodborne pathogens to thermal processing  

Xiang Wang, Jianwei Zhou

 

Chapter 3 Response of foodborne pathogens to cold stress

Jiahui Li, Wen Wang, Xihong Zhao

 

Chapter 4 Response of foodborne pathogens to acid stress

Yizhi Xu, Daniel Amund, Ricardo A. Wu, Tian Ding

 

Chapter 5 Response of foodborne pathogens to osmotic stress

Pradeep K. Malakar, Jing Liu, Qian Wu, Zhaohuan Zhang, Yong Zhao

 

Chapter 6 Response of foodborne pathogens to oxidative stress

Nadira Naznin Rakhi, Latiful Bari, Md. Mizanur Rahaman

 

 

Part III Response of foodborne pathogens to emerging nonthermal technologies

Chapter 7 Response of food-borne pathogens to ultrasound

Hongmei Liao

 

Chapter 8 Response of foodborne pathogens to high-pressure processing

Yongtao Wang

 

Chapter 9 Response of foodborne pathogens to pulse electric fields

Cheng Zhang, Wei Zhao, Ruijin Yang

Chapter 10 Response of foodborne pathogens to cold plasma

Xinyu Liao, Tian Ding, Qiseng Xiang, Jingsong Feng

 

Chapter 11 Response of foodborne pathogens to ultraviolet light

Xuan Li, Hongshun Yang

Chapter 12 Response of foodborne pathogens to irradiation

Mohammad Shakhawat Hussain

Chapter 13 Response of foodborne pathogens for phytochemicals

Mahmoud Elafify, Chao Shi

 

Part IV Stress response mechanisms of foodborne pathogens

Chapter 14 Viable but nonculturable bacteria

Tian Ding, Xinyu Liao, Yang Deng, Chaofeng Shen, Jingsong Feng

 

Chapter 15 Persistence phenotype

Reshma B Nambiar, Min Yue

 

Chapter 16 Biofilm formation of food-borne pathogens

Zhenbo Xu, Yue Gu, Junyan Liu

 

Chapter 17: Bacterial Spores

Ruiling Lv, Donghong Liu

 

Chapter 18 Sublethally injury adaptation

Imran Khana, Shehla Sammia, Bashir Ahmadb, Inam-u-llaha, Sumaira Miskeena, Muhammad Liaquata, Muhammad Jahangir

 

Chapter 19 Bacterial Programmed Cell Death

Jiao Li, Xiangzhao Mao, Xiaonan Lu, Jinsong Feng

 

Chapter 20 Cross-protection response

Ricardo A. Wu, Hyun-Gyun Yuk, Xinyu Liao, Jingsong Feng, Tian Ding

 

Chapter 21 In situ analytical tools to resolve stress response mechanisms of foodborne pathogens

Xuhan Xia, Ting Zhang, Yunhao Lu, Hao Yang, Qiang He, Ruijie Deng

 

 

 

Part V Concluding remarks and future prospect

Chapter 22 Control of the stress response of foodborne pathogens

Shigenobu Koseki

O autorze

Tian Ding is a professor and deputy director at the Institute of Food Engineering in Zhejiang University, China. His research interests include foodborne pathogens, nonthermal technology and microbial risk assessment. Dr. Ding is an associate editor of Food Research International and editorial board member of Food Control, Journal of Food Protection, and Food Science and Human Wellness. He is also a committee member of the Youth Council of Chinese Institute of Food Science and Technology (CIFST), a member of the International Association of Food Protection (IAFP) and the American Society for Microbiology (ASM).

Xinyu Liao is a research assistant in the Department of Food Science and Nutrition, Zhejiang University. Her research focuses on microbial inactivation mechanisms of cold plasma technology as well as the formation of viable but nonculturable (VBNC) Staphylococcus aureus upon cold plasma treatment. So far, Dr. Liao has published over 25 peer-reviewed SCI articles in high-impact journals, including Applied and Environmental Microbiology, Trends in Food Science and Technology, etc. Liao also serves as reviewer for prestigious journals, including Food Research International and Environmental Pollution.

Jinsong Feng is an associate professor at the Department of Food Science and Nutrition, Zhejiang University, China. Dr. Feng got his Ph.D degree at The University of British Columbia. His research interest focuses on the investigation of the influence of commensal microflora on the survival of foodborne pathogens. So far, he has published several papers in prestigious journals, such as Applied and Environmental Microbiology, Trends in Food Science and Technology, and Food Control.