2026-06-17T16:36:02Zhttps://riubu.ubu.es/oai/request

oai:riubu.ubu.es:10259/99752025-03-08T23:42:10Zcom_10259_4862com_10259_5086com_10259_2604col_10259_9974

Rodríguez Lázaro, David Yeramian Hakim, Nadine 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 http://creativecommons.org/licenses/by-nc-nd/4.0/ info:eu-repo/semantics/openAccess 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