2026-04-18T16:22:09Zhttps://riubu.ubu.es/oai/requestoai:riubu.ubu.es:10259/99752025-03-08T23:42:10Zcom_10259_4862com_10259_5086com_10259_2604col_10259_9974
2025-01-21T10:36:01Z
urn:hdl:10259/9975
Detection of the Principal Foodborne Pathogens in Seafood and Seafood-Related Environments
Rodríguez Lázaro, David
Yeramian Hakim, Nadine
Fongaro, Gislaine
Food safety
Public health
Detection
Bacteria
Salmonella
Listeria
Vibrio
Outbreaks
Molecular methods
PCR
Culture
The number of bacterial gastroenteritis associated with seafood products has increased considerably during last decades. Among the bacterial pathogens that can produce gastroenteritis associated with seafood products, three can be considered a primary threat: the enteropathogenic Vibrio, Listeria monocytogenes, and Salmonella spp. Microbiological quality control programs are being increasingly applied throughout the seafood production chain in order to minimize the risk of infection for consumers. In this chapter, we will revise the most relevant aspect of the detection strategies developed for those main bacterial pathogens.
2025-01-21T10:36:01Z
2025-01-21T10:36:01Z
2024-03
info:eu-repo/semantics/bookPart
9781003289401
http://hdl.handle.net/10259/9975
10.1201/9781003289401
eng
Handbook of Seafood and Seafood Products Analysis, chapter 31
https://www.taylorfrancis.com/chapters/edit/10.1201/9781003289401-36/detection-principal-foodborne-pathogens-seafood-seafood-related-environments-david-rodr%C3%ADguez-l%C3%A1zaro-nadine-yeramian-gislaine-fongaro
http://creativecommons.org/licenses/by-nc-nd/4.0/
info:eu-repo/semantics/openAccess
Attribution-NonCommercial-NoDerivatives 4.0 Internacional
CRC Press