2026-04-18T18:06:12Zhttps://riubu.ubu.es/oai/requestoai:riubu.ubu.es:10259/99752025-03-08T23:42:10Zcom_10259_4862com_10259_5086com_10259_2604col_10259_9974
Repositorio Institucional de la Universidad de Burgos
author
Rodríguez Lázaro, David
author
Yeramian Hakim, Nadine
author
Fongaro, Gislaine
2025-01-21T10:36:01Z
2025-01-21T10:36:01Z
2024-03
9781003289401
http://hdl.handle.net/10259/9975
10.1201/9781003289401
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.
eng
Attribution-NonCommercial-NoDerivatives 4.0 Internacional
Food safety
Public health
Detection
Bacteria
Salmonella
Listeria
Vibrio
Outbreaks
Molecular methods
PCR
Culture
Detection of the Principal Foodborne Pathogens in Seafood and Seafood-Related Environments
info:eu-repo/semantics/bookPart
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URL
https://riubu.ubu.es/bitstream/10259/9975/4/Rodriguez-Detection_Principal_Foodborne_Pathogens_Seafood.pdf
File
MD5
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478562
application/pdf
Rodriguez-Detection_Principal_Foodborne_Pathogens_Seafood.pdf