- 452 pages
- English
- PDF
- Available on iOS & Android
About this book
More than 2,500 serotypes of Salmonella exist. However, only some of these serotypes have been frequently associated with food-borne illnesses. Salmonella is the second most dominant bacterial cause of food-borne gastroenteritis worldwide. Often, most people who suffer from Salmonella infections have temporary gastroenteritis, which usually does not require treatment. However, when infection becomes invasive, antimicrobial treatment is mandatory. Symptoms generally occur 8 to 72 hours after ingestion of the pathogen and can last 3 to 5 days. Children, the elderly, and immunocompromised individuals are the most susceptible to salmonellosis infections. The annual economic cost due to food-borne Salmonella infections in the United States alone is estimated at $2.4 billion, with an estimated 1.4 million cases of salmonellosis and more than 500 deaths annually. This book contains nineteen chapters which cover a range of different topics, such as the role of foods in Salmonella infections, food-borne outbreaks caused by Salmonella, biofilm formation, antimicrobial drug resistance of Salmonella isolates, methods for controlling Salmonella in food, and Salmonella isolation and identification methods.
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Table of contents
- Salmonella - A Dangerous Foodborne Pathogen
- Contents
- Preface
- Chapter 1 The Burden of Salmonellosis in the United States
- Chapter 2 The Role of Foods in Salmonella Infections
- Chapter 3 Food as Cause of Human Salmonellosis
- Chapter 4 The Occurrence of Salmonella in Various Marine Environments in Turkey
- Chapter 5 Salmonella in Fish and Fishery Products
- Chapter 6 Occurrence of Salmonella in Minimally Processed Vegetables
- Chapter 7 Isolation and Identification of Salmonellas from Different Samples
- Chapter 8 Attachment and Biofilm Formation by Salmonella in Food Processing Environments
- Chapter 9 Important Aspects of Salmonella in the Poultry Industry and in Public Health
- Chapter 10 Salmonella Saintpaul Outbreak: Export and Trade Economic Impact
- Chapter 11 Antimicrobial Drug Resistance and Molecular Characterization of Salmonella Isolated from Domestic Animals, Humans and Meat Products
- Chapter 12 Alternative Strategies for Salmonella Control in Poultry
- Chapter 13 Recent Advances in the Application of Non Thermal Methods for the Prevention of Salmonella in Foods
- Chapter 14 Use Thyme Essential Oils for the Prevention of Salmonellosis
- Chapter 15 Inhibitory Effect of Plant Extracts on Salmonella spp.
- Chapter 16 Laboratory Typing Methods for Diagnostic of Salmonella Strains, the “Old” Organism That Continued Challenges
- Chapter 17 Salmonella Detection Methods for Food and Food Ingredients
- Chapter 18 Detection of Salmonella spp. Presence in Food
- Chapter 19 Studies on PCR-Based Rapid Detection Systems for Salmonella spp.