Advances in prevention of foodborne pathogens of public health concern during manufacturing

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...

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Detalles Bibliográficos
Otros Autores:	Bisha, Bledar, editor (editor), Fouladkhah, Aliyar Cyrus, editor
Formato:	Libro electrónico
Idioma:	Inglés
Publicado:	MDPI - Multidisciplinary Digital Publishing Institute 2019
Materias:	Food contamination. Food > Microbiology. bacteria stainless steel Escherichia coli biofilm formation beef powdered infant formula bile acids stx-subtypes raw milk Shiga toxin-producing Escherichia coli Cronobacter sakazakii synergism of mild heat and pressure raspberry blueberry biocidal effectiveness salmonellosis Listeria monocytogenes small fruits biosensors food borne pathogens grape postharvest diseases modified atmosphere packaging high hydrostatic pressure epithelial barrier carvacrol dietary bioactive components rapid detection essential oils ozon stx-genes Cronobacter outbreaks habituation plant extracts Escherichia coli (STEC) ozonated water disinfectants caprylic acid foodborne pathogens temperature natural background microflora preventive measures carbon dioxide nitrogen strawberry high-pressure pasteurization gut microbiota food safety Shiga toxin-producing Escherichia coli (STEC) microfluidic chip fungi blackberry serogroups infant care setting non-ozonated water
Ver en Biblioteca Universitat Ramon Llull:	https://discovery.url.edu/permalink/34CSUC_URL/1im36ta/alma991009433806006719