RT info:eu-repo/semantics/bookPart
T1 Detection of the Principal Foodborne Pathogens in Seafood and Seafood-Related Environments
A1 Rodríguez Lázaro, David
A1 Yeramian Hakim, Nadine
A1 Fongaro, Gislaine
K1 Food safety
K1 Public health
K1 Detection
K1 Bacteria
K1 Salmonella
K1 Listeria
K1 Vibrio
K1 Outbreaks
K1 Molecular methods
K1 PCR
K1 Culture
K1 Microbiología alimentaria
K1 Food-Microbiology
K1 Intoxicación por alimentos
K1 Food poisoning
K1 Bacterias patógenas
K1 Pathogenic bacteria
AB 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.
PB CRC Press
SN 9781003289401
YR 2024
FD 2024-03
LK http://hdl.handle.net/10259/9975
UL http://hdl.handle.net/10259/9975
LA eng
DS Repositorio Institucional de la Universidad de Burgos
RD 30-ene-2025