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Pathogenic Vibrios and Food Safety $320.00
Editors: Yi-Cheng Su (Oregon State University, Astoria, Oregon)
Book Description:
Members of the genus Vibrio are natural habitants of the marine environments. Many of them are human pathogens and can cause illness associated with seafood consumption. Infections caused by pathogenic vibrios are consistently reported in countries around the world, which is a major food safety concern for consumers and the food industry. Understanding the characteristics, virulence factors, methods for detection, and strategies for prevention is critical to minimize infection caused by vibrios. This book is a comprehensive guide to the understanding of infectious vibrios and application of control measures to prevent foodborne Vibrio infections. (Imprint: Nova Biomedical)

Table of Contents:
Preface

Chapter 1: Vibrio Infections and Food Safety
(Yi-Cheng Su)

Chapter 2: Vibrio cholerae
(Matthew J. Quinn and Claudia C. Häse)

Chapter 3: Vibrio parahaemolyticus
(Sureerat Phuvasate and Yi-Cheng Su)

Chapter 4: Vibrio vulnificus
(Yi-Cheng Su, Sureerat Phuvasate and Dunyu Xi)

Chapter 5: Other Pathogenic Vibrios
(Yi-Cheng Su)

Part II. Molecular Biology and Pathogenesis

Chapter 6: Molecular Ecology and Epidemiology
(Rohinee N. Paranjpye and Mark S. Strom)

Chapter 7: Pathogenesis of Vibrio Infections
(Wei-Jen Lin, Virginia Ng, Aaron Springer, Juan Ruiz and Jessica Jackson)

Chapter 8: Antimicrobial Resistance in Vibrios
(Kevin J. Allen)

Part III. Detection and Prevention

Chapter 9: Detection of Pathogenic Vibrios
Yukiko Hara-Kudo and Angelo DePaola

Chapter 10: Guidelines for Controlling Vibrio parahaemolyticus and Vibrio vulnificus in Shellfish
(Dawn J. Smith)

Chapter 11: Thermal Processing and Cold Storage - Essential Strategies for Preventing Vibrio Infections
(Chengchu Liu, Xiaosheng Shen and Jiale Li)

Chapter 12: Ionizing Radiation: A Post-Harvest Processing for Reducing Vibrios in Foods
(Barakat S. M. Mahmoud, Fatma B.A. Mohey El-Din and Jong-Bang Eun)

Chapter 13: High Hydrostatic Pressure Processing
(Hudaa Neetoo, Haiqiang Chen and Mu Ye)

Chapter 14: Depuration
(Sureerat Phuvasate and Yi-Cheng Su)

Chapter 15: Consumer Education
(Shelton E. Murinda)

Part IV. Stress Response and Environmental Factors

Chapter 16: Bacterial Stress and the Viable but Nonculturable State
(Alisha M. Aagesen and Claudia C. Häse)

Chapter 17: Climate Changes and Seafood Safety
(Chengchu Liu and Jaime Martinez Urtaza)

Index

   Series:
      Advances in Food Safety and Food Microbiology (Series Editors: Dr. Anderson de Souza Sant'Ana and Dr. Bernadette D.G.M. Franco)
   Binding: ebook
   Pub. Date: 2012
   Pages: 7 x 10 (NBC - C)
   ISBN: 978-1-62100-903-0
   Status: AV
  
Status Code Description
AN Announcing
FM Formatting
PP Page Proofs
FP Final Production
EP Editorial Production
PR At Prepress
AP At Press
AV Available
  
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