By Chin-Yi Chen, Xianghe Yan, Charlene R. Jackson
Antimicrobial Resistance and meals protection: equipment and Techniques introduces antimicrobial resistant food-borne pathogens, their surveillance and epidemiology, rising resistance and resistant pathogens. This research is by way of a scientific presentation of presently utilized method and expertise, together with complex applied sciences for detection, intervention, and data applied sciences. This reference can be utilized as a pragmatic advisor for scientists, nutrients engineers, and regulatory team of workers in addition to scholars in foodstuff security, nutrients microbiology, or nutrients science.
- Includes research of all significant pathogens of concern
- Provides many case reports and examples of primary study findings
- Presents contemporary advances in methodologies and analytical software
- Demonstrates probability overview utilizing details applied sciences in foodborne pathogens
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Additional resources for Antimicrobial Resistance and Food Safety: Methods and Techniques
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Thus, organic acid tends to be more effective than inorganic acid in inhibiting the growth of bacterial pathogens. The involvement of an oxidative system, a glutamate decarboxylase system, and an arginine decarboxylase system in the acid resistance of E. , 2006). , 1996; Bhagwat, 2003). The oxidative acid resistance system is induced during bacterial growth in rich media and under aerobic condition. The system protects E. , 2006). , 2006). , 2001). Diez-Gonzalez and Karaibrahimoglu (2004) investigated the effect of growth conditions on acid resistance systems of E.